Baked Salmon with Lemon and Herbs
Flaky salmon fillets seasoned with lemon and herbs, roasted alongside crisp green beans and served with fluffy quinoa for a healthy and complete meal.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 4
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $6.28/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- High-Protein
- Low-Sugar
Tags
- bake
- quick
- healthy
- savory
- fresh
- sheet pan
Ingredients
- 4 salmon fillets (skin on or off)
- 1 pound green beans (trimmed)
- 2 tablespoon olive oil
- 1 lemon (thinly sliced)
- 1 teaspoon dried dill
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup quinoa (uncooked)
- 2 cup water
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine 1 cup quinoa and 2 cups water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
- While quinoa cooks, place 4 salmon fillets and 1 pound green beans on the prepared baking sheet. Drizzle with 2 tablespoons olive oil. Sprinkle with 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Arrange 1 sliced lemon over the salmon fillets and green beans. Bake for 12-15 minutes, or until salmon is cooked through and flaky, and green beans are tender-crisp.
- Serve the baked salmon and green beans immediately with the cooked quinoa.
Notes
Ensure the salmon is cooked to an internal temperature of 145°F. Adjust baking time based on salmon thickness.
Nutrition (per serving)
- Calories: 480
- Protein: 42.1 g
- Carbohydrates: 30.5 g
- Fat: 20.1 g
- Fiber: 7 g
- Sodium: 500 mg
- Saturated Fat: 3.8 g
- Sugar: 2.5 g
- Cholesterol: 95 mg