Step 1

Preheat the oven to 350°F.

Step 2

Melt 1 tbsp butter in a skillet over medium heat. Stir in 1 tsp minced garlic and cook until fragrant. Add lemon juice, thyme, oregano, Worcestershire sauce, honey, ¼ tsp salt, black pepper, and stir to combine. Remove from heat.

Step 3

Place 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.

Step 4

Place asparagus onto the baking sheet and brush it with 1 tbsp butter. Slide onto the top rack of the oven and bake for 7 minutes. Remember to set the timer.

Step 5

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.

Step 6

As soon as the tray’s back in the oven, melt 1 tbsp butter over medium heat and stir-fry 1 tsp garlic. Add cooked quinoa, season with ¼ tsp salt, and cook for 3 minutes. Remove from the heat and prepare to assemble.

Step 7

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. Grate lemon zest over the top, and serve.