Tasmania Recipe
Make Tasmania Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
For Serving
Method
Preparation
- 1
Prepare the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium pot, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 2
Prepare the Asparagus and Tomatoes
While the quinoa cooks, trim the tough ends off the asparagus and cut them into 2-inch pieces. Halve the cherry tomatoes. Set aside.
- 3
Marinate the Salmon
In a small bowl, mix 3 tablespoons of olive oil, minced garlic (2 cloves), juice from 1 whole lemon, 2 tablespoons of chopped fresh dill, salt, and black pepper. Place the salmon fillets in a shallow dish and pour the marinade over them. Let it marinate for at least 15 minutes.
Cooking
- 4
- 5
Sauté the Asparagus and Tomatoes
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus pieces and sauté for about 3-4 minutes. Then, add the cherry tomatoes and cook for an additional 2-3 minutes until the vegetables are tender but still vibrant.
Serving
- 6
Plate the Dish
On each plate, serve a portion of quinoa topped with the grilled salmon fillet. Arrange the sautéed asparagus and tomatoes around the salmon. Garnish with lemon wedges and fresh dill sprigs.
