Lemon Herb Salmon with Quinoa & Asparagus – Simply Delicious!
Lemon Herb Salmon with Quinoa & Asparagus is a wholesome meal that combines tender salmon, fluffy quinoa, and crisp asparagus for a delightful dinner.
Equipment
- Saucepan
- Baking Sheet
- Mixing bowl
Ingredients
For the Salmon
- 4 fillets Salmon Freshness is key; substitute with other fish, if preferred.
- 2 tbsp Olive oil Use for marinating salmon; try flavored oils for extra taste.
- 1 tbsp Lemon zest Enhances brightness and flavor; lime zest works as an alternative.
- 2 tbsp Lemon juice Provides the right acidity; apple cider vinegar can substitute if needed.
- 2 cloves Garlic (minced) Deepens flavor; garlic powder can also be used.
- 1 tsp Dried oregano Adds a Mediterranean touch; fresh oregano can be doubled.
- 1 tsp Dried thyme Complements lemon beautifully; use fresh thyme for a great alternative.
- 1 tsp Paprika Adds warmth and color; smoked paprika can enhance flavor.
- to taste Salt and black pepper Essential for seasoning; adjust to personal taste.
For the Quinoa
- 1 cup Quinoa (rinsed) A nutritious base; swap for rice, couscous, or bulgur with adjusted cooking times.
- 2 cups Vegetable or chicken broth Infuses quinoa with flavor; water can work in a pinch.
For the Asparagus
- 1 bunch Asparagus (trimmed) Adds nutrition and crunch; substitute with green beans or broccoli if preferred.
- 1 tsp Garlic powder Enhances the flavor of roasted asparagus; can be omitted if using fresh garlic.
Instructions
Cooking Instructions
- Boil broth and salt in a saucepan; add the rinsed quinoa, lower the heat, cover, and let it simmer for about 15 minutes until fluffy and absorbent.
- Preheat your oven to 400°F (200°C). Toss the asparagus with olive oil, garlic powder, salt, and pepper until well-coated. Spread them out on a baking sheet and roast for 10–12 minutes, or until they are tender-crisp and vibrant.
- Mix a marinade in a bowl by combining olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper. Generously brush this mixture over the salmon fillets.
- Place the seasoned salmon on a lined baking sheet and bake for 12–14 minutes, or until the salmon is opaque and flakes easily with a fork. For a crispy finish, broil for an additional 2 minutes.
- Serve the fluffy quinoa topped with the succulent salmon and roasted asparagus, garnished with fresh herbs and lemon wedges for an inviting presentation.
Notes
Use fresh ingredients for the best flavor. Store leftovers in an airtight container for up to three days, keeping salmon and quinoa separate.