Honey-Glazed Salmon with Quinoa and Roasted Asparagus
Wild salmon brushed with a honey-mustard glaze, served over fluffy quinoa with charred asparagus. Weeknight dinner in 30 minutes.
A recipe from
Dustin ArnoldIngredients
Yields 4 servings
- 1 cup quinoa (rinsed well)
- 2 cups low-sodium chicken or vegetable broth
- 1 lb asparagus (tough ends trimmed)
- 2 tbsp extra virgin olive oil (divided)
- 4 fillets wild salmon (about 6 oz each, skin on)
- 2 tbsp raw honey
- 1 tbsp whole-grain mustard
- 1 tbsp Dijon mustard
- 1 clove garlic (grated)
- 1 tsp lemon zest
- sea salt and black pepper
- 1 lemon (cut in wedges, to serve)
Method
7 steps, the way Dustin Arnold does it.
- 1
Preheat the oven to 425°F (220°C). Line a sheet pan with parchment.
- 2
Quinoa: Bring broth to a boil in a small saucepan. Add quinoa and a pinch of salt, reduce to a simmer, cover, and cook 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
- 3
Asparagus: Toss with 1 tbsp olive oil, salt, and pepper. Spread on one side of the sheet pan.
- 4
Glaze: In a small bowl, whisk honey, both mustards, grated garlic, and lemon zest.
- 5
Pat the salmon dry and place skin-side down on the other side of the sheet pan. Brush each fillet generously with the glaze. Season with salt and pepper.
- 6
Roast 10–12 minutes until the salmon flakes easily and the asparagus is tender-crisp with charred tips.
- 7
Serve the salmon over quinoa with the asparagus alongside and a wedge of lemon.
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