Severn Inn Recipe

Prepare the Quinoa

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of vegetable broth. Bring to a boil over medium-high heat.

Cook the Quinoa

Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

Prepare the Asparagus

Wash and trim the ends of the asparagus. Toss with 2 tablespoons of olive oil, salt, and pepper.

Cook the Asparagus

Preheat the grill or a grill pan over medium-high heat. Grill the asparagus for about 5-7 minutes, turning occasionally until tender and slightly charred.

Prepare the Salmon Marinade

In a small bowl, mix together the remaining 2 tablespoons of olive oil, minced garlic, lemon juice, chopped fresh dill, salt, and black pepper.

Marinate the Salmon

Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 15 minutes.

Cook the Salmon

Heat a non-stick skillet over medium heat. Once hot, add the marinated salmon fillets skin-side down. Cook for about 5-6 minutes on one side, then flip and cook for another 3-4 minutes or until cooked through.

Plate the Dish

On each plate, serve a portion of quinoa, top with grilled salmon, and arrange grilled asparagus on the side. Garnish with additional dill if desired.