Lemon-Dill Baked Salmon with Quinoa and Asparagus

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

Light and zesty baked salmon served with fluffy quinoa and crisp asparagus for a quick, healthy weeknight meal. This mediterranean-inspired seafood (gluten-free) ready in about 35 minutes pairs salmon fillets, lemon, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

★ 4.4 (14 ratings) Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Step 2: In a bowl, mix salmon fillets with lemon zest, 1 tbsp olive oil, dill, salt, and pepper. Place on prepared sheet.
  3. Step 3: Drizzle remaining 1 tbsp olive oil over salmon. Bake for 12-15 minutes until flaky and golden.
  4. Step 4: While salmon bakes, cook quinoa according to package instructions.
  5. Step 5: Toss asparagus with garlic, 1/4 tsp salt, and 1/8 tsp pepper. Roast on a separate sheet for 12 minutes until tender-crisp.
  6. Step 6: Serve salmon atop quinoa, garnished with lemon slices and additional dill.

Frequently asked questions

How long does Lemon-Dill Baked Salmon with Quinoa and Asparagus take to make?

Total time is about 35 minutes (15 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 Lemon-Dill Baked Salmon with Quinoa and 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 Lemon-Dill Baked 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 Lemon-Dill Baked 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 Lemon-Dill Baked 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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