Pan-seared salmon, tender asparagus, and Thai-style red quinoa make a fresh, healthy dinner in just 22 minutes. A squeeze of lemon ties it all together.

Ingredients

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 cups Thai-style red quinoa
• 2 tbsp olive oil
• Salt, pepper, garlic powder, lemon juice

Instructions

1. Cook quinoa per package directions.
2. Pat salmon dry; season with salt, pepper, and garlic powder.
3. Heat 1 tbsp oil in skillet over medium-high; cook salmon skin-side down 4 min.
4. Flip and cook 3–4 more min until flaky.
5. In another pan, cook asparagus in 1 tbsp oil 4–5 min. Squeeze lemon over all.

Looking for more? This recipe is part of our Fish Fillet Dinners collection.