Herbed Butter Salmon with Asparagus and Quinoa

Name: Herbed Butter Salmon with Asparagus and Quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4.5 servings
Cuisine: Mediterranean
Ingredients: 2 salmon fillets (6 ounce each, skin on or off); 0.25 cup unsalted butter (softened); 2 clove garlic (minced); 1 tablespoon fresh parsley (chopped); 1 teaspoon dried dill; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 pound fresh asparagus (trimmed); 1 tablespoon olive oil; 1 cup quinoa (uncooked); 2 cup water or vegetable broth

Flaky oven-baked salmon fillets coated in a rich garlic-herb butter, paired with tender roasted asparagus and nutty quinoa for a nutritious and delicious meal.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4.5
Cuisine: Mediterranean
Difficulty: Easy
Cost: $4.19/serving

Dietary

Nut-Free
Egg-Free
Pescatarian
Gluten-Free
High-Protein
Low-Sugar

Ingredients

2 salmon fillets (6 ounce each, skin on or off)
0.25 cup unsalted butter (softened)
2 clove garlic (minced)
1 tablespoon fresh parsley (chopped)
1 teaspoon dried dill
0.5 teaspoon salt
0.25 teaspoon black pepper
1 pound fresh asparagus (trimmed)
1 tablespoon olive oil
1 cup quinoa (uncooked)
2 cup water or vegetable broth

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a small bowl, mash together the 1/4 cup softened unsalted butter, 2 cloves minced garlic, 1 tablespoon chopped fresh parsley, 1 teaspoon dried dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
Place the 2 salmon fillets on the prepared baking sheet. Spread the herbed butter mixture evenly over the top of each salmon fillet.
In a separate bowl, toss the 1 pound trimmed fresh asparagus with 1 tablespoon olive oil, a pinch of salt, and pepper. Arrange the asparagus around the salmon on the baking sheet.
Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
While the salmon and asparagus bake, prepare the 1 cup quinoa. Rinse the quinoa thoroughly under cold water. Combine the quinoa and 2 cups water or vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
Serve the herbed butter salmon with roasted asparagus and a generous portion of cooked quinoa.

Notes

Ensure the quinoa is thoroughly rinsed before cooking to remove any bitterness. Leftover salmon and quinoa make a fantastic lunch the next day.

Nutrition (per serving)

Calories: 480
Protein: 34.5 g
Carbohydrates: 45.2 g
Fat: 19.8 g
Fiber: 7.9 g
Sodium: 590 mg
Saturated Fat: 8.5 g
Sugar: 2.1 g
Cholesterol: 75 mg