Citrus-Glazed Salmon with Quinoa and Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared salmon glazed with a bright citrus sauce served over nutty quinoa and tender asparagus for a wholesome meal. This mediterranean-inspired seafood (gluten free) ready in about 30 minutes pairs (6 oz each) salmon fillets, quinoa, asparagus spears for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (8 ratings) Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
  2. Step 2: Trim 1 lb asparagus spears by snapping off the woody ends. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Set aside.
  3. Step 3: In a small bowl, whisk together 1/3 cup orange juice, 2 tbsp lemon juice, 2 tbsp honey, 1 tbsp soy sauce, and 2 minced garlic cloves.
  4. Step 4: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Season 4 salmon fillets with 3/4 tsp salt and 1/4 tsp black pepper. Place salmon skin-side down and cook for 4-5 minutes until edges are opaque and skin is crispy.
  5. Step 5: Flip salmon and add asparagus to the same skillet. Cook salmon for another 3 minutes while stirring asparagus occasionally until bright green and tender.
  6. Step 6: Pour citrus glaze over salmon and asparagus. Cook for 1-2 minutes, spooning glaze over salmon to coat and thicken slightly.
  7. Step 7: Serve salmon and asparagus over a bed of fluffy quinoa, garnished with 2 tbsp chopped fresh parsley.

Frequently asked questions

How long does Citrus-Glazed Salmon with Quinoa and 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 Citrus-Glazed Salmon with Quinoa and Asparagus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Citrus-Glazed Salmon with Quinoa and 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 Citrus-Glazed Salmon with Quinoa and Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Citrus-Glazed Salmon with Quinoa and Asparagus gluten free?

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

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