Pan-Seared Lemon Dill Salmon with Quinoa and Roasted Asparagus

Flaky salmon fillets perfectly pan-seared and drizzled with a bright lemon-dill sauce, complemented by fluffy quinoa and tender roasted asparagus for a healthy and satisfying meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $6.90/serving

Dietary

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

Tags

• fresh
• healthy
• quick
• savory

Ingredients

• 1.5 pound salmon fillets (skin on or off)
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 2 tablespoon olive oil
• 1 lemon (juice of)
• 2 tablespoon fresh dill (chopped)
• 1 tablespoon butter (unsalted)
• 1 cup quinoa (uncooked)
• 2 cup vegetable broth
• 1 pound asparagus spears (tough ends trimmed)
• 0.5 teaspoon garlic powder

Instructions

1. Preheat oven to 400°F (200°C).
2. Cook quinoa: Rinse 1 cup uncooked quinoa thoroughly under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
3. While quinoa cooks, toss 1 pound asparagus spears with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder on a baking sheet. Roast in the preheated oven for 8-10 minutes, or until tender-crisp.
4. Pat 1 1/2 pounds salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Heat remaining 1 tablespoon olive oil in a large, non-stick skillet over medium-high heat. Place salmon fillets skin-side down (if applicable) in the hot skillet. Cook for 4-6 minutes, then flip and cook for another 3-5 minutes, or until cooked through and flaky.
6. In a small bowl, whisk together the juice of 1 lemon, 2 tablespoons chopped fresh dill, and 1 tablespoon unsalted butter (melted or softened).
7. Serve the pan-seared salmon over the fluffy quinoa, with the roasted asparagus on the side. Drizzle the lemon-dill sauce over the salmon just before serving.

Notes

Fresh or frozen asparagus can be used interchangeably; adjust roasting time as needed for frozen.

Nutrition (per serving)

• Calories: 620
• Protein: 40 g
• Carbohydrates: 40 g
• Fat: 30 g
• Fiber: 7 g
• Sodium: 850 mg
• Saturated Fat: 7 g
• Sugar: 2 g
• Cholesterol: 110 mg