Lemon-Herb Crusted Salmon

Name: Lemon-Herb Crusted Salmon
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup quinoa (uncooked); 2 cup water; 4 salmon fillets (6 ounce, skin on or off); 2 tablespoon olive oil; 0.5 cup panko breadcrumbs; 0.25 cup fresh parsley (chopped); 2 tablespoon fresh dill (chopped); 1 tablespoon lemon zest; 0.5 teaspoon garlic powder; 1.5 teaspoon kosher salt; 0.5 teaspoon black pepper; 1 pound asparagus (trimmed); 2 tablespoon fresh lemon juice

Flaky salmon fillets baked with a vibrant lemon and fresh herb crust, perfectly paired with fluffy quinoa and tender roasted asparagus for a complete, healthy, and satisfying meal.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $8.17/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sugar
High-Protein

Ingredients

1 cup quinoa (uncooked)
2 cup water
4 salmon fillets (6 ounce, skin on or off)
2 tablespoon olive oil
0.5 cup panko breadcrumbs
0.25 cup fresh parsley (chopped)
2 tablespoon fresh dill (chopped)
1 tablespoon lemon zest
0.5 teaspoon garlic powder
1.5 teaspoon kosher salt
0.5 teaspoon black pepper
1 pound asparagus (trimmed)
2 tablespoon fresh lemon juice

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cook quinoa: In a medium saucepan, combine 1 cup uncooked quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Keep covered off heat until serving.
Prepare herb crust: In a small bowl, combine panko breadcrumbs, 1/4 cup chopped fresh parsley, fresh dill, lemon zest, garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Prepare salmon and asparagus: Place salmon fillets on one side of the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Press the herb crust mixture evenly over the top of each salmon fillet.
On the other side of the baking sheet, toss the trimmed asparagus with the remaining 1 tablespoon olive oil, 1 teaspoon fresh lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Bake for 12-18 minutes, or until salmon is cooked through and flakes easily with a fork, and asparagus is tender-crisp. Cooking time will vary based on salmon thickness.
Serve the Lemon-Herb Crusted Salmon immediately with the cooked quinoa and roasted asparagus.

Notes

Ensure you don't overcook the salmon to keep it moist and tender. Adjust seasoning to your preference.

Nutrition (per serving)

Calories: 540
Protein: 51.5 g
Carbohydrates: 38.2 g
Fat: 20.5 g
Fiber: 6.8 g
Sodium: 1250 mg
Saturated Fat: 3.5 g
Sugar: 3.1 g
Cholesterol: 130 mg