Wayfinder Inspired Cooking: Pan-Seared Salmon with Herb Chimichurri & Quinoa — Inspired Cooking

Wayfinder Inspired Cooking: Pan-Seared Salmon with Herb Chimichurri & Quinoa Whether you are unwinding after a long trail hike or looking for a vibrant, nutrient-packed dinner, this pan-seared salmon served over fluffy lemon quinoa and crisp asparagus offers fresh flavor and steady energy. Difficulty: 4/10 (Easier than it looks, perfect for building confidence at the stove!) Time required: 25 minutes (Faster than waiting for food delivery!) Cost: Medium (A high-quality meal that feels like a restaurant treat without breaking the bank!) Ingredients: Salmon and Base: - 2 salmon fillets (6 oz each) - 1 cup cooked quinoa - 1 bunch fresh asparagus, trimmed - 1 tablespoon olive oil - Salt and freshly ground black pepper to taste Herb Chimichurri: - 1/2 cup fresh flat-leaf parsley, finely chopped - 2 cloves garlic, minced - 2 tablespoons extra virgin olive oil - 1 tablespoon fresh lemon juice or red wine vinegar - Pinch of red pepper flakes Cooking Instructions: 1. Prepare the Chimichurri: In a small bowl, combine parsley, minced garlic, extra virgin olive oil, lemon juice, red pepper flakes, and a pinch of salt. Mix well and set aside to let the flavors meld. 2. Cook the Base: Prepare quinoa according to package directions. In a skillet over medium heat, warm half the olive oil, add trimmed asparagus, season with salt and pepper, and sauté for 4 to 5 minutes until tender-crisp. Set aside on a plate. 3. Sear the Salmon: Pat salmon fillets completely dry with paper towels and season both sides with salt and pepper. Heat remaining olive oil in the same skillet over medium-high heat. Place salmon in the pan skin-side down (if applicable) and cook undisturbed for 4 minutes until skin is golden and crisp. Flip gently and cook for an additional 2 to 3 minutes until cooked through. 4. Serve: Spoon cooked quinoa onto plates, arrange sautéed asparagus alongside, place salmon fillets on top, and spoon generous amounts of fresh herb chimichurri over the salmon. Nutritional Prof