Lemon Herb Roasted Salmon

Name: Lemon Herb Roasted Salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 salmon fillets; 1 pound asparagus; 0.5 cup quinoa (uncooked); 1 cup vegetable broth; 1 lemon (halved, one half sliced); 2 tablespoon olive oil; 2 clove garlic (minced); 2 tablespoon fresh parsley (chopped); 1 tablespoon fresh dill (chopped); 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground)

Flaky salmon fillets roasted to perfection with bright lemon and fresh herbs, complemented by tender asparagus and fluffy quinoa for a complete and healthy meal.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $5.33/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sugar
High-Protein
Kosher
Halal

Ingredients

2 salmon fillets
1 pound asparagus
0.5 cup quinoa (uncooked)
1 cup vegetable broth
1 lemon (halved, one half sliced)
2 tablespoon olive oil
2 clove garlic (minced)
2 tablespoon fresh parsley (chopped)
1 tablespoon fresh dill (chopped)
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper. In a small saucepan, combine 1/2 cup quinoa and 1 cup vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
While the quinoa cooks, pat the 2 salmon fillets dry with paper towels. In a small bowl, whisk together 1 tablespoon olive oil, the juice from 1/2 lemon, 2 minced garlic cloves, 2 tablespoons fresh parsley, 1 tablespoon fresh dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Place the 2 salmon fillets on the prepared baking sheet. Pour the herb mixture over the salmon, ensuring it's evenly coated. Toss 1 pound asparagus with the remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Arrange the asparagus on the same baking sheet around the salmon. Place lemon slices on top of the salmon.
Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
Fluff the cooked quinoa with a fork. Serve the roasted salmon and asparagus with the quinoa.

Notes

Leftovers store well in an airtight container for up to 2 days.

Nutrition (per serving)

Calories: 480
Protein: 38.5 g
Carbohydrates: 32.7 g
Fat: 23.5 g
Fiber: 7.3 g
Sodium: 780 mg
Saturated Fat: 3.7 g
Sugar: 4.1 g
Cholesterol: 78 mg