Easy Broiled Salmon Recipe
- cook TIME 15 mins
- prep TIME 5 mins
- total TIME 20 mins
Ingredients (13)
- 20 oz boneless salmon
- 12 oz asparagus washed
- 3 1/2 cups cooked quinoa ~1.5 cups uncooked
- 3 tbsp unsalted butter melted, divided into 3
- 2 tsp garlic minced and divided into 2
- 1 tsp lemon juice
- 1/2 tsp thyme fresh
- 1/2 tsp oregano dried
- 1 tbsp Worcestershire sauce
- 1 tsp honey
- 1/4 tsp ground black pepper
- 1/2 tsp salt divided into 2
- 1/2 tsp lemon zest
INSTRUCTIONS
Preheat the oven to 350°F.
Add 1 tbsp of melted butter in a skillet over medium heat. Stir in 1 tsp minced garlic and cook until fragrant.
Make the sauce: Add 1 tsp lemon juice, 1/2 tsp thyme, 1/2 tsp oregano, 1 tbsp Worcestershire sauce, 1 tsp honey, 1/4 tsp salt, 1/4 tsp black pepper, and stir to combine. Remove from heat.
Prepare the salmon and asparagus: Place 20 oz salmon fillets onto a baking sheet lined with parchment paper, skin side down. Brush the top of each fillet with half of the glaze and save the other half for a later retouch. Place 12 oz asparagus onto the baking sheet and brush it with 1 tbsp butter.
Broil the salmon and asparagus: Slide onto the top rack of the oven and broil for 7 minutes. Remember to set the timer.
Cook the quinoa: As soon as the tray’s back in the oven, add 1 tbsp melted butter to the skillet and stir-fry 1 tsp garlic over medium heat. Add 3 1/2 cups cooked quinoa, season with 1/4 tsp salt, and cook for 3 minutes. Remove from the heat and prepare to assemble.
Brush the salmon and broil again: When the timer dings, take the baking sheet out and brush the fillets once more with the remaining glaze. Slide it back onto the broiling rack and cook for another 5 minutes.
Plate: When the fish is cooked, place the baking sheet on the kitchen counter and begin plating. Place a pile of quinoa in the middle, lift the fillet with a spatula and place it on top, and put the asparagus next to the fillet.
Serve: Grate 1/2 tsp lemon zest over the top, and enjoy.