Step 1: Prepare the Quinoa. Rinse 1 cup of quinoa thoroughly under cold water using a fine-mesh sieve. Combine the rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Step 2: Prepare the Lemon Herb Marinade. In a shallow dish or a resealable bag, whisk together ¼ cup olive oil, the juice and zest of 1 large lemon, 2 cloves of minced garlic, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh parsley, ½ teaspoon sea salt, and ¼ teaspoon black pepper.
Step 3: Marinate the Salmon & Prep the Asparagus. Pat four 6-ounce salmon fillets dry with paper towels. Place them in the dish or bag with the marinade, ensuring they are well coated. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. While the salmon marinates, trim the woody ends off 1 bunch of asparagus. Toss the asparagus with 1 tablespoon of olive oil, a pinch of salt, and pepper.
Step 4: Grill the Salmon. Preheat your grill to medium-high heat (about 400°F/200°C). Lightly oil the grill grates to prevent sticking. Place the salmon fillets skin-side down on the preheated grill. Grill for 4-6 minutes per side, depending on thickness, until the salmon is opaque and flakes easily with a fork. Avoid overcooking to keep it moist and tender.
Step 5: Cook the Asparagus. While the salmon cooks, place the seasoned asparagus directly on the grill grates or in a foil packet. Grill for 5-7 minutes, turning occasionally, until tender-crisp and slightly charred. If roasting, preheat your oven to 400°F (200°C) and roast for 10-15 minutes.
Step 6: Assemble and Serve. Divide the cooked quinoa among four plates. Top each with a grilled salmon fillet and a generous serving of roasted asparagus. Garnish with extra fresh dill or parsley and a lemon wedge. Enjoy!