Baked Lemon-Dill Salmon with Quinoa and Roasted Asparagus

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A healthy and flavorful combination of tender baked salmon infused with lemon and dill, served alongside fluffy quinoa and roasted asparagus. This Mediterranean-inspired seafood recipe (gluten free), ready in about 30 minutes, pairs salmon fillets, lemon juice, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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

• 4 pieces (6 oz each) salmon fillets
• 3 tbsp, freshly squeezed lemon juice
• 2 tbsp chopped fresh dill
• 3 tbsp, divided olive oil
• 3 cloves, minced garlic cloves
• 1 cup, rinsed quinoa
• 2 cups water
• 1 lb, trimmed asparagus spears
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 tsp, for garnish lemon zest

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 2 tbsp chopped fresh dill, 3 minced garlic cloves, 3/4 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Place 4 salmon fillets on a lined baking sheet and brush each generously with the lemon-dill mixture. Arrange 1 lb trimmed asparagus spears alongside the salmon, drizzle with 1 tbsp olive oil and season with 3/4 tsp salt and 1/2 tsp black pepper.
3. Step 3: Bake for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender-crisp.
4. Step 4: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
5. Step 5: Fluff quinoa with a fork and season with a pinch of salt. Serve salmon and asparagus over quinoa, garnished with 1 tsp lemon zest.