Baked Herb-Crusted Salmon with Quinoa and Roasted Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nutrient-packed dinner of salmon fillets baked with fresh herbs and served alongside fluffy quinoa and crisp roasted asparagus. This mediterranean-inspired seafood (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.

Prep: 10 min Cook: 20 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Baked Herb-Crusted Salmon with Quinoa and Roasted Asparagus take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Herb-Crusted Salmon with Quinoa and Roasted Asparagus?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Herb-Crusted Salmon with Quinoa and Roasted Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Herb-Crusted Salmon with Quinoa and Roasted Asparagus for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Herb-Crusted Salmon with Quinoa and Roasted Asparagus gluten free?

Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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