Lemon Herb Grilled Salmon with Asparagus

This main course uses a fast grill-and-stovetop combination: quinoa cooks while the salmon grills and the asparagus roasts. The salmon is finished with lemon juice and herbs, and the plate is built with the quinoa underneath to catch the juices.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

• 480 ml water for cooking quinoa
• 4 g salt divided
• 180 g quinoa rinsed
• 450 g asparagus trimmed
• 15 ml olive oil divided
• 3 g salt divided
• 1 g black pepper freshly ground
• 3 cloves garlic cloves minced
• 2 g lemon zest finely grated
• 24 ml lemon juice freshly squeezed, divided
• 6 g fresh dill chopped
• 6 g fresh parsley chopped
• 3 g salt divided
• 1 g black pepper freshly ground
• 15 ml olive oil divided
• 680 g salmon fillets skin-on or skinless, patted dry
• 15 ml olive oil divided
• 6 ml lemon juice freshly squeezed, divided

Instructions

1. Heat the grill or grill pan to medium-high. Bring the 480 ml water and 4 g of the salt to a boil in a saucepan, then stir in the rinsed quinoa. Reduce to low, cover, and cook until the water is absorbed and the grains are tender, about 15 minutes. Remove from the heat and keep covered for 5 minutes. Quinoa is tender, fluffy, and the germ has separated from the grains.
2. While the quinoa cooks, toss the asparagus with 15 ml of the olive oil, 3 g of the salt, and half of the black pepper. Place on the sheet pan and roast in a 220 C oven or cook on the grill in a grill basket until crisp-tender, 8 to 10 minutes, turning once if grilling. Asparagus is bright green with browned spots and yields slightly to a knife.
3. In a bowl, combine the garlic, lemon zest, lemon juice, dill, parsley, remaining 3 g salt, remaining black pepper, and 15 ml olive oil. Reserve 1 tablespoon of this mixture for finishing and use the rest as a seasoning for the salmon. The herb mixture is evenly combined and fragrant.
4. Brush the salmon with the remaining 15 ml olive oil, then coat with the herb mixture. Grill until the fish is opaque at the edges and still slightly translucent in the center, 3 to 4 minutes per side for fillets about 2 to 2.5 cm thick, or until the thickest part reaches 52 to 55 C for medium or 63 C for fully cooked. Salmon releases from the grill cleanly and flakes with gentle pressure.
5. Fluff the quinoa with a fork and spread it over a platter. Arrange the asparagus alongside, top with the salmon, and spoon the reserved herb mixture over the fish and vegetables. The platter is glossy with herb oil and ready to serve immediately.