Lemon Herb Salmon with Quinoa
Tender salmon flavored with lemon and herbs served over fluffy quinoa and roasted asparagus. A fresh, healthy, and elegant meal perfect for an easy weeknight dinner.
Equipment
- 1 oven preheated to 400°F
- 1 baking sheet lined
- 1 saucepan for quinoa
Ingredients
- 2 –3 salmon fillets
- 1 tablespoon olive oil
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 cup quinoa rinsed
- 2 cups vegetable or chicken broth
- ½ teaspoon salt
- 1 bunch asparagus trimmed
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Bring broth and salt to a boil in a saucepan.
- Add quinoa, reduce heat to low, cover, and simmer for 15 minutes.
- Fluff quinoa with a fork and set aside.
- Preheat the oven to 400°F (200°C).
- Toss asparagus with olive oil, garlic powder, salt, and pepper.
- Spread asparagus on a baking sheet and roast for 10–12 minutes until tender-crisp.
- In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper.
- Brush the lemon herb mixture over the salmon fillets.
- Place salmon on a lined baking sheet and bake at 400°F (200°C) for 12–14 minutes until salmon flakes easily.
- Optional: Broil salmon for the last 2 minutes for a golden top.
- Serve quinoa topped with salmon and roasted asparagus. Garnish with fresh herbs and lemon wedges.
Notes
- Add butter on salmon before baking for extra flavor.
- Pan-sear salmon 3 minutes per side for a crispy top.
- Swap quinoa with rice or couscous if preferred.
- Meal keeps well refrigerated up to 3 days.
- Fresh dill or parsley enhance flavor.