Lemon Herb Salmon Quinoa

This baked lemon herb salmon paired with fluffy quinoa and crisp asparagus is a simple yet elegant meal that feels special without a complicated prep. Perfect for busy weeknights or a casual dinner with friends, it combines fresh, vibrant flavors with satisfying nutrition.

I first made this recipe when I needed something fresh but effortless after a long workday. Now it’s a go-to that everyone asks for when they want something healthy and flavorful.

Ingredients

• Salmon fillets: Four fillets weighing about five to six ounces each for perfect portioning and even cooking
• Olive oil: Two tablespoons of good quality olive oil chosen for its rich flavor and heart-healthy fats
• Lemon: Juice and zest of one lemon which brighten the fish and bring a lively citrus aroma
• Fresh dill: One tablespoon chopped fresh dill for a fragrant herbal note that pairs wonderfully with salmon
• Garlic: Two cloves garlic minced finely to add savory depth without overpowering
• Quinoa: One cup quinoa rinsed carefully to remove bitterness and ensure a light fluffy texture
• Water or broth: Two cups water or broth for cooking quinoa, broth will add extra savory notes
• Asparagus: One bunch of fresh asparagus trimmed to remove woody ends for tenderness and ease of eating

Step-by-Step Instructions

Sauté the Aromatics:

Not applicable — this recipe is designed to bake, ensuring the flavors infuse gently.

Prepare the Oven and Baking Sheet:

Preheat your oven to four hundred degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and simplify cleaning.

Season the Salmon and Arrange on Pan:

Place the salmon fillets spaced evenly on the lined baking sheet. Drizzle each fillet generously with olive oil, then squeeze the lemon juice over all and sprinkle the lemon zest so every bite has a bright citrus note. Sprinkle the chopped dill evenly and scatter the minced garlic on top to infuse the fish with herbaceous, savory flavors.

Add and Season the Asparagus:

Arrange the asparagus spears alongside the salmon so they can cook simultaneously. Lightly coat the asparagus with olive oil to help them roast to tender crisp perfection.

Bake Until Ready:

Place the baking sheet in the oven and bake until the salmon flakes easily with a fork and the asparagus is tender yet still crisp. This usually takes around fifteen to twenty minutes depending on your oven and the thickness of the fillets.

Cook the Quinoa:

While the salmon and asparagus cook, bring two cups of water or broth to a boil on the stove. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer gently until all the liquid is absorbed, about fifteen minutes. Once cooked, fluff with a fork so it is nice and airy.

Serve:

Place a scoop of quinoa on each plate, top with a baked salmon fillet, and arrange asparagus on the side for a balanced and pretty presentation.

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My favorite ingredient has to be the fresh dill; it brings such a bright and slightly tangy flavor that transforms simple salmon into something memorable. One time I made this for a family dinner and the kids who usually turned up their noses at fish were asking for seconds. It’s proof that fresh herbs can turn any dish into a winner.

Storage Tips

Store leftover salmon, asparagus, and quinoa together in an airtight container in the refrigerator for up to three days. When reheating, carefully warm salmon in the oven or microwave just until heated through to prevent drying out. Keep asparagus separate if you prefer your reheated veggies crispier.

Ingredient Substitutions

Salmon can be swapped with other firm fish like trout or cod for a similar texture; just adjust bake time accordingly. Fresh dill can be replaced with parsley or tarragon for a different herbaceous twist. Quinoa can be exchanged with couscous or brown rice if quinoa is not on hand.

Serving Suggestions

Add a dollop of plain Greek yogurt mixed with lemon zest and dill as a creamy sauce alternative. A side salad with arugula, cherry tomatoes, and a light vinaigrette complements this meal beautifully. For a heartier option, toss some roasted baby potatoes alongside the asparagus.

Cultural and Historical Context

Salmon has long been a prized fish in many cultures due to its rich omega-3 content and versatility in cooking. Quinoa, originally cultivated by indigenous peoples in the Andes, provides a nutritious grain alternative that is packed with protein and fiber. Combining these ingredients reflects a modern approach to blending wholesome ingredients with straightforward preparation.

Pro Tips

• Toast the quinoa briefly in a dry pan before cooking to boost its nutty flavor
• Use fresh lemon zest rather than pre-grated for the brightest taste and aroma
• Don’t overcrowd the baking sheet, leaving space between salmon fillets helps them cook evenly and crisp slightly on the edges

Recipe FAQs

→ How do I prevent salmon from drying out during baking?

To keep salmon moist, bake at 400°F and monitor it closely. The fish is done when it flakes easily but remains slightly translucent in the center.

→ Can I cook quinoa using broth instead of water?

Yes, using broth adds extra depth and flavor to quinoa, making it more savory and aromatic.

→ What is the best way to prepare asparagus for baking with salmon?

Trim the tough ends and lightly toss asparagus with olive oil before placing it on the baking sheet next to the salmon.

→ How long does it take to bake salmon and asparagus together?

Typically, baking at 400°F for about 12-15 minutes ensures the salmon flakes apart easily and asparagus remains tender-crisp.

→ Can I meal prep this dish for several days?

Yes, portion salmon, quinoa, and asparagus into containers after cooking. Salmon reheats well and stays flavorful for a few days.