Quinoa Pilaf with Poached Salmon and Fresh Asparagus
A nutritious grain bowl combining fluffy quinoa with tender poached salmon, crisp asparagus, and sweet peas. The lemon-pepper seasoning and fresh dill brighten the earthy flavors while vegetable broth adds depth. Perfect for a healthy weeknight dinner or meal prep, this one-pan dish offers complete protein and vibrant vegetables in every bite. The gentle poaching keeps the salmon moist while the asparagus retains its crunch.
Ingredients
- 1 cup quinoa, uncooked
- 6 cups water
- 1 cube vegetable bouillon cube
- 1 lb salmon fillets
- 2 tablespoons butter or margarine
- 20 stalks fresh asparagus, cut diagonally into 2-inch pieces
- 4 medium green onions, sliced
- 1 cup frozen sweet peas, thawed
- ½ cup grape tomatoes, halved
- ½ cup vegetable or chicken broth
- 1 teaspoon lemon-pepper seasoning
- 2 teaspoons fresh dill weed, chopped
Instructions
- 1
Rinse quinoa thoroughly in a fine-mesh strainer under cold running water until water runs clear and drain well
- 2
Heat 2 cups water to boiling in 2-quart saucepan over high heat, add quinoa, reduce heat to low, cover and simmer 10 to 12 minutes until water is absorbed
- 3
Heat remaining 4 cups water and bouillon cube to boiling in 12-inch skillet over high heat
- 4
Add salmon skin side up, reduce heat to low, cover and simmer 10 to 12 minutes until fish flakes easily with fork
- 5
Remove salmon with slotted spoon to plate, let cool, discard water, remove skin and break into large pieces
- 6
Rinse and dry skillet, melt butter over medium heat
- 7
Add asparagus and cook 5 minutes, stirring frequently
- 8
Stir in green onions and cook 1 minute, stirring frequently
- 9
Stir in peas, tomatoes and broth, cook 1 minute
- 10
Gently stir quinoa, salmon, lemon-pepper seasoning and dill weed into asparagus mixture
- 11
Cover and cook about 2 minutes until thoroughly heated
Tips
Rinse quinoa thoroughly to remove the bitter saponin coating that can make the grain taste soapy or bitter.
Poach salmon gently to prevent overcooking - the fish should flake easily but still be moist and tender.
Add the salmon last and stir gently to prevent breaking the fish into tiny pieces.
Good to Know
Refrigerate up to 3 days in airtight container
Cook quinoa up to 2 days ahead, reheat gently with splash of broth
Serve immediately while warm, garnish with extra dill if desired
Common Mistakes
Don't skip rinsing quinoa to avoid bitter taste
Don't overcook salmon to prevent dry, flaky texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen salmon instead of fresh?
Yes, thaw completely first and pat dry. Frozen salmon may take 1-2 minutes longer to cook through.
What if I don't have vegetable bouillon?
Use chicken or vegetable broth instead of water when cooking quinoa, or add extra salt to taste.
How long will leftovers keep?
Store refrigerated up to 3 days. Reheat gently with a splash of broth to prevent drying out.