Maple Glazed Salmon with Quinoa and Asparagus

Ingredients

• 4 6oz Salmon fillets
• 1/4 cup Maple syrup
• 1 tablespoon Dijon mustard
• 1 cup Quinoa
• 2 cups Vegetable broth
• 1 bunch Asparagus
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Rinse the 1 cup of quinoa in a fine-mesh sieve under cold running water for 30 seconds. Combine the rinsed 1 cup of quinoa and 2 cups of vegetable broth in a 2-quart (2-liter) saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes; the quinoa should have absorbed all the liquid and be fluffy.
2. 2Preheat oven to 400°F (200°C). Trim the woody ends from the 1 bunch of asparagus by snapping them off or cutting about 1 inch (2.5 cm) from the bottom. On a large baking sheet, toss the trimmed 1 bunch of asparagus with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated. Roast in the preheated oven for 10-12 minutes, until tender-crisp and slightly browned.
3. 3In a small bowl, whisk together the 1/4 cup of maple syrup and 1 tablespoon of Dijon mustard until well combined. Set aside.
4. 4Pat the 4 6oz salmon fillets dry with paper towels. Season both sides of the 4 6oz salmon fillets with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
5. 5Heat a 12-inch (30 cm) non-stick skillet over medium heat (325-350°F / 160-175°C) for 2 minutes. Add the remaining 1 tablespoon of olive oil to the hot skillet. Carefully place the seasoned 4 6oz salmon fillets skin-side down (if skin is present) into the skillet and sear for 4-5 minutes per side. During the last minute of cooking on the second side, brush the top of each salmon fillet with the prepared maple glaze. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer at its thickest part.
6. 6Divide the cooked quinoa among four plates. Top each portion of quinoa with a maple-glazed salmon fillet and a serving of roasted asparagus.

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