Rinse and toast the quinoa: Place the 2/3 cup (120 g) dry quinoa in a fine-mesh sieve and rinse under cold water until drainage runs clear — this removes the bitter saponins. Drain well. Warm a small saucepan over medium heat, add the drained quinoa and toast, stirring, for 1–2 minutes until it smells nutty. Toasting expedites moisture release and deepens flavor.

Cook the quinoa: Add 1 1/4 cups (300 ml) low-sodium stock (or water) to the saucepan, bring to a gentle boil, then reduce to the lowest simmer, cover and cook for 12–15 minutes until liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes — resting turns the steam into even cooking and gives a light, fluffy texture. Fluff with a fork and set aside, leaving the lid slightly ajar to let excess steam escape.

Prepare the lemon-dill vinaigrette: In a small bowl combine juice of 1 lemon (≈30 ml), 2 tbsp chopped dill, 2 tsp olive oil reserved for the salad, the minced garlic (2 cloves), 1/2 tsp finely grated lemon zest (from the 1 tsp total), and a pinch of salt and pepper. Whisk to emulsify. This bright vinaigrette will both flavor the quinoa and act as a warm dressing when tossed with the hot grain so the flavors bloom.

Trim and prep vegetables: Trim asparagus and cut on the bias into 1–1.5" pieces, halve the cherry tomatoes, and have the peas and baby spinach measured and ready. Keeping everything prepped lets you finish the warm salad quickly while the fish cooks, preserving texture and color.

Blanch the asparagus and peas: Bring a medium pot of salted water to a rolling boil. Add the asparagus pieces and blanch 45–60 seconds until bright green and just tender — this preserves crunch. Using a slotted spoon or small sieve, transfer asparagus to an ice bath to stop cooking (unless you prefer them warm; see note). Repeat quickly with the peas for 30–45 seconds; peas should be tender but still springy. Drain well.

Warm the quinoa with vegetables: In a large sauté pan over medium heat add the remaining 2 tsp olive oil. Add the fluffed quinoa, blanched asparagus, peas, halved tomatoes, and baby spinach. Toss to combine for 1–2 minutes just to warm — the residual heat will wilt the spinach and gently marry the salad with the lemon-dill vinaigrette. Pour the vinaigrette over and toss; taste and adjust salt and pepper. Keeping the quinoa warm allows it to absorb the vinaigrette so every bite is fragrant.

Pat the trout dry and season: While the quinoa warms, pat the trout fillets very dry with paper towels — moisture is the main reason fish won’t get a crisp skin. Season both sides lightly with kosher salt and a generous crack of black pepper. Sprinkle the remaining 1/2 tsp lemon zest over the flesh for an extra citrus pop.

Preheat the skillet: Heat a 10" (25 cm) heavy-bottom skillet (preferably stainless steel or cast-iron) over medium-high until hot. Add 1 tsp (≈5 ml) olive oil and let it shimmer but not smoke — a hot pan is essential to create Maillard browning on the skin and prevent sticking.

Sear the trout, skin-side down first: Gently place the fillets skin-side down in the hot pan, pressing lightly for 10 seconds to ensure full contact and prevent curling. Cook skin-side down for 3–4 minutes without moving until the skin is deeply golden and releases easily; this gives a crisp texture and renders fat. Flip and reduce heat to medium.

Finish and baste the trout: Add the 2 tsp (10 g) butter to the pan and tilt the pan slightly; spoon the melted butter over the tops of the fillets for 30–60 seconds while the fish cooks through (about 1–2 more minutes depending on thickness). Basting adds glossy flavor and helps cook the top gently so the center stays moist. Remove when internal temperature reaches 52–55°C (125–130°F) for medium — the carryover will bring it to perfect doneness while resting. Rest the fish skin-side up for 2 minutes.

Assemble the plates: Divide the warm quinoa salad between two plates, creating a shallow nest. Place a trout fillet on top, skin-side up to preserve crispness. Spoon any buttery pan juices over the fish and scatter the remaining chopped dill and a final squeeze of lemon over everything to lift flavors.

Finish and serve: Scatter the optional toasted sliced almonds over the salad for crunch if using, and finish with a few grinds of black pepper. Serve immediately; the contrast of warm quinoa and salad with crisp-skinned fish is at its best hot-from-the-pan.