Broiled Salmon Recipe

Directions

1. Preheat the oven to 350°F.
2. Add 1 tbsp of melted butter in a skillet over medium heat. Stir in 1 tsp minced garlic and cook until fragrant.
3. Make the sauce: Add 1 tsp lemon juice, 0.5 tsp thyme, 0.5 tsp oregano, 1 tbsp Worcestershire sauce, 1 tsp honey, 1/4 tsp salt, 0.3 tsp black pepper, and stir to combine. Remove from heat.
4. Prepare the salmon and asparagus: Place salmon fillets onto a baking sheet lined with parchment paper, skin side down. Brush the top of each fillet with half of the glaze and save the other half for a later retouch. Place 12 oz asparagus onto the baking sheet and brush it with 1 tbsp butter.
5. Broil the salmon and asparagus: Slide onto the top rack of the oven and broil for 7 minutes. Remember to set the timer.
6. Cook the quinoa: As soon as the tray’s back in the oven, add 1 tbsp melted butter to the skillet and stir-fry 1 tsp garlic over medium heat. Add 3 1/2 cups cooked quinoa, season with 1/4 tsp salt, and cook for 3 minutes. Remove from the heat and prepare to assemble.
7. Brush the salmon and broil again: When the timer dings, take the baking sheet out and brush the fillets once more with the remaining glaze. Slide it back onto the broiling rack and cook for another 5 minutes.
8. Plate: When the fish is cooked, place the baking sheet on the kitchen counter and begin plating. Place a pile of quinoa in the middle, lift the fillet with a spatula and place it on top, and put the asparagus next to the fillet.
9. Serve: Grate 1/2 tsp lemon zest over the top, and enjoy.