Apricot Glazed Salmon with Roasted Asparagus and Quinoa

Ingredients:

For the Apricot Glazed Salmon:

• 4 salmon fillets, skin-on, about 6 ounces each
• 1/4 cup apricot preserves
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 1 tablespoon olive oil

For the Roasted Asparagus:

• 1 pound asparagus, tough ends trimmed
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Zest of 1 lemon (optional)

For the Quinoa:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• Salt to taste

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

2. Prepare the Apricot Glaze: In a small saucepan, combine apricot preserves, soy sauce, Dijon mustard, minced garlic, salt, and black pepper. Heat over medium-low heat, stirring occasionally, until the preserves are melted and the mixture is smooth. Remove from heat and set aside.

3. Roast the Asparagus: Place trimmed asparagus spears on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly. Roast in the preheated oven for 12-15 minutes, or until the asparagus is tender and slightly charred. Sprinkle with lemon zest if desired before serving.

4. Cook the Quinoa: In a medium saucepan, combine quinoa, water or vegetable broth, and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

5. Prepare the Salmon: Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Place the salmon fillets in the skillet, skin-side down, and cook for 3-4 minutes, or until the skin is crispy and golden brown.

6. Glaze and Bake the Salmon: Brush the tops of the salmon fillets with the apricot glaze. Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.

7. Serve: Serve the apricot glazed salmon hot, accompanied by roasted asparagus and quinoa. Drizzle any remaining apricot glaze over the salmon fillets before serving. Enjoy this delicious and nutritious dinner bursting with spring flavors!

Feel free to adjust the seasonings and cooking times according to your taste preferences and the thickness of the salmon fillets.