Lemon-Dill Pan-Seared Salmon with Asparagus & Herbed Quinoa

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

A restaurant-quality salmon dinner with crisp-tender asparagus and fluffy herbed quinoa, ready in 25 minutes with minimal cleanup. This american-inspired seafood (high protein) ready in about 25 minutes pairs salmon fillets, asparagus, quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (10 ratings) Prep: 10 min Cook: 15 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup uncooked quinoa under cold water, then combine with 2 cups water and 1/4 tsp salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and stir in 1 tbsp chopped dill and 1/4 tsp dill weed.
  2. Step 2: Pat salmon fillets dry and season both sides with 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1 tbsp lemon zest. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 6-7 minutes until skin is crisp and salmon is opaque halfway through.
  3. Step 3: Flip salmon and add 1 bunch trimmed asparagus to the skillet. Drizzle with 2 tbsp lemon juice and 1 tbsp olive oil. Cook for 4-5 minutes more until asparagus is tender-crisp and salmon reaches 125°F internal temperature. Serve salmon and asparagus over quinoa.

Frequently asked questions

How long does Lemon-Dill Pan-Seared Salmon with Asparagus & Herbed Quinoa take to make?

Total time is about 25 minutes (10 min prep + 15 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 Pan-Seared Salmon with Asparagus & Herbed Quinoa?

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 Pan-Seared Salmon with Asparagus & Herbed Quinoa?

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 Pan-Seared Salmon with Asparagus & Herbed Quinoa 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 Pan-Seared Salmon with Asparagus & Herbed Quinoa high protein?

Yes — this recipe is tagged 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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