Print

Easy 30-Minute Lemon Herb Salmon Recipe with Quinoa and Asparagus

lemon herb salmon - featured image
Print Recipe

A quick, fresh, and flavorful lemon herb salmon served with roasted asparagus and fluffy quinoa, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin on for crispiness
  • 2 tablespoons olive oil (extra virgin preferred for flavor)
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • Salt and freshly ground black pepper, to taste
  • 1 bunch asparagus (about 1 lb / 450 g), trimmed
  • 1 tablespoon olive oil
  • Salt and pepper
  • Optional: sprinkle of lemon zest or red pepper flakes
  • 1 cup quinoa (170 g), rinsed well
  • 2 cups water or low-sodium vegetable broth (480 ml)
  • Pinch of salt
  • Optional: 1 tablespoon chopped fresh herbs (parsley or cilantro) for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Rinse 1 cup quinoa under cold water using a fine mesh strainer to remove any bitterness. In a medium saucepan, bring 2 cups water or vegetable broth and a pinch of salt to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  3. In a bowl, whisk together 2 tablespoons olive oil, juice and zest of 1 lemon, minced garlic, chopped parsley, dill, salt, and pepper to make the lemon herb marinade.
  4. Trim the woody ends off the asparagus and toss with 1 tablespoon olive oil, salt, and pepper. Spread evenly on one side of the baking sheet.
  5. Pat the salmon dry with paper towels. Place the fillets skin-side down on the other side of the baking sheet. Brush generously with the lemon herb marinade.
  6. Put the baking sheet in the oven and roast for 12–15 minutes until the salmon is opaque and flakes easily with a fork, and the asparagus is tender with slight caramelized edges.
  7. Once out of the oven, squeeze a bit more fresh lemon over the salmon and asparagus for extra zing. Garnish quinoa with fresh herbs if desired.
  8. Plate the salmon alongside roasted asparagus and a scoop of fluffy quinoa. Serve immediately while warm.

Notes

Pat salmon skin dry before roasting to crisp it up. Marinate salmon for about 10 minutes for best flavor without mushiness. Rinse quinoa thoroughly to remove bitterness. Spread asparagus in a single layer to ensure even roasting. Adjust roasting time if salmon fillets are thicker than 1 inch. Rest quinoa after cooking to fluff it properly.

Nutrition

Keywords: lemon herb salmon, quinoa, roasted asparagus, quick dinner, healthy salmon recipe, gluten-free, dairy-free, easy salmon recipe

Find it online: https://forkmila.com/easy-30-minute-lemon-herb-salmon-recipe-with-quinoa-and-asparagus/