RecipeRX

Lemon Herb Baked Salmon with Roasted Asparagus and Quinoa

Lemon Herb Baked Salmon with Roasted Asparagus and Quinoa is built to be delicious and practical while aligning with healthy eating principles. Serve with a big side of vegetables and a whole‑grain or legume base for extra fiber, and taste as you go—layering herbs and acids can make low‑salt cooking sing. Always follow your clinician’s guidance for personalized targets.

Tlc
Prep
15m
Cook
20m
Total
35m
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Lemon Herb Baked Salmon with Roasted Asparagus and Quinoa

Ingredients

  • 2 Salmon fillets
  • 1 bunch Asparagus
  • 1 cup Quinoa
  • 1 Lemon 1 Lemon
  • 2 tablespoons Olive oil
  • 1 tablespoon Fresh parsley
  • 1 tablespoon Fresh dill
  • 2 cloves Garlic
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Rinse quinoa and cook according to package directions.
  2. Wash and trim asparagus. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
  3. Place salmon fillets on a separate baking sheet lined with parchment paper. Drizzle with remaining olive oil.
  4. Zest and juice the lemon. Mix lemon zest, juice, minced garlic, parsley, and dill. Season with salt and pepper.
  5. Spread the herb mixture evenly over the salmon fillets.
  6. Bake salmon and asparagus simultaneously for 12-15 minutes, or until salmon is cooked through and asparagus is tender-crisp.
  7. Serve salmon and asparagus over cooked quinoa.

Nutrition (per serving)

Servings: 2 · Author: RecipeRX