Roasted Herb-Crusted Salmon with Asparagus

Flaky salmon fillets coated in a savory herb crust, perfectly roasted alongside tender asparagus spears and bright lemon quinoa, creating a sophisticated and complete meal.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 8
• Cuisine: French
• Difficulty: Medium
• Cost: $5.38/serving

Dietary

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

Tags

• roast
• bake
• healthy
• special occasion
• savory
• fresh

Ingredients

• 2.5 pound salmon fillet (skin-on or off)
• 1 tablespoon olive oil
• 0.5 cup whole wheat breadcrumbs
• 2 tablespoon fresh parsley (chopped)
• 1 tablespoon dried dill
• 1 clove garlic (minced)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 pound asparagus (tough ends trimmed)
• 1.5 cup quinoa (rinsed)
• 3 cup vegetable broth
• 1 lemon (thinly sliced)
• 2 tablespoon lemon juice

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Prepare the quinoa: combine rinsed quinoa and vegetable broth or water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Set aside and stir in fresh lemon juice after cooking.
3. Pat salmon fillets dry. Lightly brush with 1 teaspoon olive oil.
4. In a small bowl, combine whole wheat breadcrumbs, fresh parsley, dried dill, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
5. Press the herb mixture onto the top of each salmon fillet.
6. Arrange the salmon fillets and trimmed asparagus on the prepared baking sheet. Drizzle asparagus with remaining olive oil and season with remaining salt and black pepper.
7. If desired, place thin lemon slices over the salmon fillets.
8. Roast for 15-20 minutes, or until salmon is cooked through and flaky, and asparagus is tender-crisp.
9. Serve the roasted herb-crusted salmon and asparagus alongside the lemon quinoa.

Nutrition (per serving)

• Calories: 480
• Protein: 45 g
• Carbohydrates: 38 g
• Fat: 20 g
• Fiber: 7 g
• Sodium: 330 mg
• Saturated Fat: 3 g
• Sugar: 2 g
• Cholesterol: 105 mg