Lemon Herb Baked Salmon with Roasted Asparagus and Quinoa
Lemon Herb Baked Salmon with Roasted Asparagus and Quinoa
Ingredients
For the Lemon Herb Baked Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 2 tablespoons olive oil
- 1 lemon, 1/2 juiced, 1/2 thinly sliced
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Roasted Asparagus
- 1 pound asparagus spears, tough ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Fluffy Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth, or water
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Prepare the quinoa: In a medium saucepan, combine the rinsed quinoa, vegetable broth (or water), and 1/4 teaspoon salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 20 min
- 3
Prepare the salmon: While the quinoa is cooking, pat the salmon fillets dry with paper towels. In a small bowl, whisk together 2 tablespoons olive oil, the juice from 1/2 lemon, chopped fresh dill, chopped fresh parsley, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place the salmon fillets on one side of the prepared baking sheet. Spoon the herb mixture evenly over each fillet. Arrange the thin lemon slices on top of the salmon.
⏱️ 10 min
- 4
Prepare the asparagus: On the other side of the same baking sheet, toss the trimmed asparagus spears with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer, ensuring they are not overcrowded.
⏱️ 5 min
- 5
Bake the salmon and asparagus: Transfer the baking sheet to the preheated oven. Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time may vary depending on the thickness of your salmon fillets.
⏱️ 15 min•🌡️ 400
- 6
Serve: Fluff the cooked quinoa with a fork. Serve the baked salmon and roasted asparagus immediately alongside the fluffy quinoa.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Baked Salmon with Roasted Asparagus and Quinoa
Ingredients
For the Lemon Herb Baked Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 2 tablespoons olive oil
- 1 lemon, 1/2 juiced, 1/2 thinly sliced
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Roasted Asparagus
- 1 pound asparagus spears, tough ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Fluffy Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth, or water
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Prepare the quinoa: In a medium saucepan, combine the rinsed quinoa, vegetable broth (or water), and 1/4 teaspoon salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 20 min - 3
Prepare the salmon: While the quinoa is cooking, pat the salmon fillets dry with paper towels. In a small bowl, whisk together 2 tablespoons olive oil, the juice from 1/2 lemon, chopped fresh dill, chopped fresh parsley, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place the salmon fillets on one side of the prepared baking sheet. Spoon the herb mixture evenly over each fillet. Arrange the thin lemon slices on top of the salmon.
⏱️ 10 min - 4
Prepare the asparagus: On the other side of the same baking sheet, toss the trimmed asparagus spears with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer, ensuring they are not overcrowded.
⏱️ 5 min - 5
Bake the salmon and asparagus: Transfer the baking sheet to the preheated oven. Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time may vary depending on the thickness of your salmon fillets.
⏱️ 15 min•🌡️ 400 - 6
Serve: Fluff the cooked quinoa with a fork. Serve the baked salmon and roasted asparagus immediately alongside the fluffy quinoa.
⏱️ 5 min