Baked Herb-Crusted Salmon with Quinoa and Roasted Asparagus

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A nutrient-packed dinner of salmon fillets baked with fresh herbs and served alongside fluffy quinoa and crisp roasted asparagus. This Mediterranean-inspired seafood recipe (gluten free, high protein), ready in about 30 minutes, pairs salmon fillets, fresh parsley, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (5 oz each) salmon fillets
• 2 tbsp, finely chopped fresh parsley
• 1 tbsp, finely chopped fresh dill
• 1 tsp lemon zest
• 3 tbsp, divided olive oil
• 1/2 cup, rinsed quinoa
• 1 cup water
• 1 bunch (about 12 spears), trimmed asparagus spears
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, combine 2 tbsp finely chopped fresh parsley, 1 tbsp finely chopped fresh dill, 1 tsp lemon zest, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to form an herb paste.
2. Step 2: Pat dry 2 salmon fillets (5 oz each) and spread the herb paste evenly over the top surface of each fillet.
3. Step 3: Place salmon on a parchment-lined baking sheet.
4. Step 4: On a separate baking sheet, toss 1 bunch trimmed asparagus spears with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange in a single layer.
5. Step 5: Place both baking sheets in the oven and roast asparagus and salmon for 12-15 minutes, until salmon flakes easily with a fork and asparagus is tender-crisp.
6. Step 6: Meanwhile, bring 1 cup water to a boil in a small saucepan. Add 1/2 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
7. Step 7: Serve herb-crusted salmon alongside quinoa and roasted asparagus for a balanced, flavorful meal.