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Quinoa Pilaf with Salmon and Asparagus
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Prep Time:
30 minutes
Total Time:
30 minutes
Whip up a quick and delicious skillet salmon with asparagus quinoa pilaf for a satisfying family meal in just 30 minutes!
Ingredients:
  • 1 cup uncooked quinoa
  • 6 cups water
  • 1 vegetable bouillon cube
  • 1 lb salmon fillets
  • 2 tablespoons butter or margarine
  • 20 stalks fresh asparagus, cut diagonally into 2-inch pieces (2 cups)
  • 4 medium green onions, sliced (1/4 cup)
  • 1 cup frozen sweet peas (from 1-lb bag), thawed
  • 1/2 cup halved grape tomatoes
  • 1/2 cup vegetable or chicken broth
  • 1 teaspoon lemon-pepper seasoning
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed
Instructions:
  • Thoroughly rinse quinoa in a fine-mesh strainer under cold running water until water runs clear; then drain well.
  • In a 2-quart saucepan, bring 2 cups of water to a boil over high heat. Stir in quinoa, reduce heat to low, cover, and simmer for 10 to 12 minutes until water is absorbed.
  • In a 12-inch skillet over high heat, bring 4 cups of water and bouillon cube to a boil. Place salmon skin side up in the skillet, then reduce heat to low. Cover and simmer for 10 to 12 minutes until the fish flakes easily with a fork. Using a slotted spoon, transfer the salmon to a plate to cool. Discard the water and gently remove the skin from the salmon, breaking it into large pieces.
  • Prepare the skillet by rinsing and drying it. Melt butter in the skillet over medium heat. Cook asparagus for 5 minutes, stirring often. Then add onions and cook for another minute while stirring. Finally, add peas, tomatoes, and broth and cook for 1 more minute.
  • Stir quinoa, salmon, lemon-pepper seasoning, and dill weed into the asparagus mixture with care. Cover and cook for about 2 minutes until everything is heated through.

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