This crispy skin salmon with quinoa and asparagus is a perfect gluten free dinner recipe that’s both healthy and incredibly flavorful. You can prepare this elegant meal in under 30 minutes, making it ideal for busy weeknights or a special occasion.
Key Ingredients & Substitutions
- Salmon Fillets: Look for skin-on salmon. You can substitute with other firm white fish, but the crispy skin effect will be different.
- Quinoa: Any color of quinoa works. Brown rice is a good alternative for another gluten free grain.
- Asparagus: Fresh, vibrant green spears are best. Green beans or broccoli florets can be used instead.
- Lemon: Fresh lemon juice brightens the flavors.
- Olive Oil: A good quality extra virgin olive oil enhances the dish. Avocado oil is a fine substitute.
Ingredients
For the Crispy Skin Salmon:
- 2 (6-ounce) salmon fillets, skin-on
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1/2 teaspoon salt
For the Asparagus:
- 1 pound asparagus, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
For Serving:
- Lemon wedges
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 2
- Calories per serving: Approximately 450-550 (varies based on ingredients)
- Tools Needed: Large skillet, medium saucepan, baking sheet
Step-by-Step Instructions
1. Cook the Quinoa
Combine the rinsed quinoa, water or vegetable broth, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy.
2. Prepare the Asparagus
Preheat your oven to 400°F (200°C). On a baking sheet, toss the trimmed asparagus with olive oil, garlic powder, salt, and pepper. Arrange in a single layer.
3. Roast the Asparagus
Roast the asparagus in the preheated oven for 8-12 minutes, or until tender-crisp. Keep an eye on it to prevent overcooking.
4. Season the Salmon
Pat the salmon fillets dry thoroughly with paper towels; this is crucial for crispy skin. Season both sides with salt and pepper.
5. Cook the Crispy Salmon
Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down in the hot skillet. Cook for 5-7 minutes, pressing gently with a spatula to ensure even skin contact, until the skin is golden brown and crispy.
6. Finish Cooking the Salmon
Flip the salmon fillets over and cook for another 2-4 minutes, or until cooked through to your desired doneness. A good internal temperature for salmon is 145°F (63°C).
7. Assemble and Serve
Divide the cooked quinoa among plates. Top with the crispy skin salmon and roasted asparagus. Squeeze fresh lemon juice over everything before serving for a bright finish to this delicious gluten free dinner recipe.
Variation Ideas
- Herbaceous Quinoa: Stir in fresh chopped parsley or dill into the cooked quinoa.
- Spicy Kick: Add a pinch of red pepper flakes to the asparagus before roasting.
- Citrus Zest: Grate some lemon zest over the salmon after cooking for extra zing.
- Different Veggies: Try roasting bell peppers or cherry tomatoes alongside the asparagus.
Storage Instructions
Store any leftover crispy skin salmon, quinoa, and asparagus in separate airtight containers in the refrigerator for up to 3 days. To reheat, gently warm the salmon in a skillet or oven at a low temperature to retain some crispness. Reheat quinoa and asparagus in the microwave or a skillet.
Frequently Asked Questions (FAQ)
Q: Why is patting the salmon dry so important for crispy skin?
A: Excess moisture on the skin prevents it from getting crispy when it hits the hot pan. You want a very dry surface for the best results.
Q: Can I cook the salmon in the oven instead of a skillet?
A: Yes, you can bake it, but achieving truly crispy skin is easier with direct heat in a skillet. For oven baking, place skin-side up on a baking sheet and cook at 400°F (200°C) for 12-15 minutes.
Q: What if I don’t have an oven-safe skillet?
A: You can cook the salmon skin-side down in a regular skillet, then transfer it to a baking sheet to finish cooking in the oven.
Q: Is this recipe truly gluten free?
A: Yes, all ingredients listed for this crispy skin salmon with quinoa and asparagus are naturally gluten free.
Q: Can I prepare any parts of this gluten free dinner recipe ahead of time?
A: You can cook the quinoa ahead of time and store it in the refrigerator. Trim the asparagus in advance as well.
Q: How do I know when the salmon is cooked through?
A: The salmon will flake easily with a fork when it’s done. An internal temperature of 145°F (63°C) is a safe and delicious target.