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Delightful Spring Salmon Bowls with Asparagus and Peas

Spring Salmon Bowls with Asparagus and Peas made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 6- ounce salmon fillets
  • 1 bunch asparagus trimmed and cut into 2-inch pieces
  • 1 cup fresh green peas or frozen
  • 1 cup cooked quinoa
  • 2 tablespoons olive oil
  • 1 lemon juiced and zested
  • Salt and pepper to taste

Method
 

  1. Prepare the quinoa according to package instructions.
  2. Heat olive oil in a pan over medium heat.
  3. Season the salmon fillets with salt and pepper, then place them skin-side down in the pan.
  4. Turn the salmon and cook for an additional 3-4 minutes until done.
  5. Remove the salmon from the pan and set aside.
  6. Add asparagus to the pan and sauté for about 3-4 minutes until slightly tender.
  7. Add the peas and cook for another 2-3 minutes.
  8. Add lemon juice and zest to the vegetables and stir well.
  9. Serve the quinoa in bowls, topped with salmon and sautéed asparagus and peas.
  10. Finish with additional lemon zest if desired.