Pan-Seared Salmon with Maple-Mustard Glaze

Perfectly seared salmon fillets with a sticky-sweet maple-mustard glaze, served with roasted asparagus and quinoa for a balanced weeknight dinner.

Cuisine: American

Category: Seafood

Prep: 15 minutes. Cook: 20 minutes.

Serves 2.

Ingredients

• 2 (6 oz each, skin-on) salmon fillets
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 bunch (trimmed, 1/2-inch thick) asparagus
• 1/2 cup (uncooked) quinoa
• 1/2 tsp garlic powder
• 1/2 (sliced) lemon
• 1/4 tsp salt

Instructions

1. Step 1: Rinse salmon fillets under cold water, pat dry, and season skin-side with 1/4 tsp salt and 1/2 tsp garlic powder.
2. Step 2: Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat. Place salmon skin-side down and cook 4 minutes until skin is crisp and golden.
3. Step 3: Flip salmon and cook 3-4 minutes more until fish flakes easily with a fork.
4. Step 4: In a small bowl, whisk maple syrup, Dijon mustard, and 2 tbsp water. Brush half over salmon during the last 2 minutes of cooking.
5. Step 5: While salmon cooks, toss asparagus with 1 tsp olive oil and 1/4 tsp salt on a baking sheet. Roast at 425°F for 12 minutes until tender-crisp.
6. Step 6: Cook quinoa according to package instructions (usually 1/2 cup quinoa + 1 cup water, simmered 15 minutes).
7. Step 7: Plate salmon with asparagus and quinoa, drizzle with remaining maple-mustard glaze, and garnish with lemon slices.