Pan-Roasted Lemon-Herb Salmon with Quinoa and Asparagus

Flaky salmon fillets seasoned with lemon and herbs, roasted alongside tender asparagus, served with a side of fluffy quinoa.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $9.65/serving

Dietary

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

Tags

• bake
• roast
• quick
• healthy
• savory
• fresh

Ingredients

• 3 salmon fillets
• 1 bunch asparagus (trimmed)
• 2 package cooked quinoa (pre-cooked)
• 1 lemon (half sliced into thin rounds, half for juicing)
• 3 tablespoon olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Place salmon fillets on one side of the prepared baking sheet. Drizzle with 1 tablespoon olive oil, season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Top each fillet with a lemon slice.
3. On the other side of the baking sheet, arrange the trimmed asparagus. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried oregano, and 1/2 teaspoon garlic powder. Toss to coat.
4. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork, and asparagus is tender-crisp.
5. While salmon and asparagus roast, prepare the quinoa according to package directions, typically 90 seconds in the microwave per pouch.
6. Divide quinoa among three plates. Top with salmon and asparagus. Squeeze fresh lemon juice over the top before serving.

Notes

Salmon is best enjoyed fresh, but leftovers can be gently reheated if necessary.

Nutrition (per serving)

• Calories: 520
• Protein: 44.5 g
• Carbohydrates: 38.2 g
• Fat: 25.1 g
• Fiber: 7.3 g
• Sodium: 750 mg
• Saturated Fat: 4.1 g
• Sugar: 1.9 g
• Cholesterol: 100 mg