Mediterranean Lemon-Herb Salmon with Roasted Asparagus and Quinoa

Name: Mediterranean Lemon-Herb Salmon with Roasted Asparagus and Quinoa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Iberian
Ingredients: 2 salmon fillets (6-ounce); 1 tablespoon olive oil (divided); 0.5 teaspoon dried oregano; 0.25 teaspoon dried thyme; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 1 lemon (half thinly sliced, half juiced); 1 bunch asparagus (trimmed); 0.5 cup quinoa; 1 cup vegetable broth; 2 tablespoon fresh parsley (chopped)

Flaky pan-seared salmon seasoned with Mediterranean herbs and lemon, served with perfectly roasted asparagus and light, fluffy quinoa.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Cuisine: Iberian
Difficulty: Easy
Cost: $8.38/serving

Dietary

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

Ingredients

2 salmon fillets (6-ounce)
1 tablespoon olive oil (divided)
0.5 teaspoon dried oregano
0.25 teaspoon dried thyme
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
1 lemon (half thinly sliced, half juiced)
1 bunch asparagus (trimmed)
0.5 cup quinoa
1 cup vegetable broth
2 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 400°F (200°C). In a small bowl, combine dried oregano, dried thyme, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Rub the mixture over both sides of the salmon fillets.
On a baking sheet, toss asparagus with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Arrange in a single layer. Bake for 10-12 minutes, or until tender-crisp.
While asparagus bakes, prepare the quinoa. Rinse quinoa under cold water. In a small saucepan, combine rinsed quinoa with vegetable broth or water. 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 sit, covered, for 5 minutes, then fluff with a fork.
Heat remaining 1/2 tablespoon olive oil in a non-stick skillet over medium-high heat. Add salmon fillets, skin-side down (if skin-on). Cook for 4-6 minutes per side, or until cooked to your desired doneness. Place lemon slices over the salmon during the last minute of cooking.
Serve the salmon with roasted asparagus and quinoa. Squeeze fresh lemon juice over the entire dish and garnish with fresh parsley, if desired.

Notes

Quinoa can be swapped for instant rice if you want to save a few minutes. Add a pinch of red pepper flakes to the asparagus for a subtle kick.

Nutrition (per serving)

Calories: 530
Protein: 46.8 g
Carbohydrates: 38.6 g
Fat: 23.3 g
Fiber: 9.2 g
Sodium: 660 mg
Saturated Fat: 3.7 g
Sugar: 3.5 g
Cholesterol: 118 mg