Ingredients

For the Salmon
4 salmon fillets (skin on)
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon garlic powder
1/2 teaspoon black pepper
Zest of 1 lemon

For the Citrus Quinoa
1 cup quinoa, rinsed
2 cups low-sodium vegetable broth
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 tablespoons chopped scallions
1 tablespoon chopped cilantro (optional)

For the Asparagus
1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
Black pepper to taste
1 teaspoon lemon juice

Instructions

Prepare the Quinoa:
In a saucepan, bring vegetable broth to a boil. Add the rinsed quinoa, lower the heat, cover, and simmer for about 15 minutes or until all the broth is absorbed. Remove from heat and fluff with a fork. Stir in the orange zest and juice, lemon zest and juice, chopped scallions, and cilantro if using. Set aside and keep warm.

Prepare the Salmon:
Mix the chopped parsley, dill, thyme, garlic powder, black pepper, and lemon zest together in a small bowl.
Pat the salmon dry. Brush lightly with olive oil. Press the herb mixture onto the flesh side of each fillet.
Heat a nonstick skillet over medium-high heat. Add a drizzle of olive oil. Place the salmon fillets skin-side down and cook for 4–5 minutes, then carefully flip and cook another 2–3 minutes until the salmon is golden and cooked to your liking.

Prepare the Asparagus:
While the salmon cooks, heat a second pan over medium heat with olive oil. Sauté the asparagus for 3–4 minutes until tender-crisp. Season with a little black pepper and a squeeze of lemon juice.

Plate the Dish:
On each plate, spoon a mound of citrus quinoa, top with a seared salmon fillet, and arrange the sautéed asparagus elegantly on the side. Garnish with extra fresh herbs and a lemon wedge if desired.