Lemon Herb Salmon Quinoa (Printable Version)
Baked lemon-dill salmon served with quinoa and crisp asparagus for a nutritious dinner.
# Everything You’ll Need:
→ Seafood
01 -
4 salmon fillets, 5 to 6 ounces each
→ Produce and Herbs
02 -
Juice and zest of 1 lemon
03 -
1 tablespoon fresh dill, chopped
04 -
2 cloves garlic, minced
05 -
1 bunch asparagus, trimmed
→ Grains
06 -
1 cup quinoa, rinsed
→ Liquids and Oils
07 -
2 cups water or broth, any variety
08 -
2 tablespoons olive oil
# Steps to Cook:
01 -
Preheat oven to 400°F and line a baking sheet with parchment paper.
02 -
Place salmon fillets on the baking sheet. Drizzle evenly with olive oil, lemon juice, and lemon zest, then sprinkle with chopped dill and minced garlic.
03 -
Arrange trimmed asparagus beside the salmon and lightly coat with olive oil.
04 -
Bake until salmon flakes easily with a fork and asparagus is tender, approximately 12 to 15 minutes.
05 -
While baking, bring water or broth to a boil in a saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes. Fluff with a fork before serving.
06 -
Plate the salmon fillets over the cooked quinoa with asparagus on the side.
# Extra Suggestions:
01 -
Use parchment-lined sheet pans for easy cleanup and portion salmon fillets directly into containers for meal prep.
02 -
High in protein and omega-3 fatty acids, this meal reheats well and provides sustained fullness.