Lemon-Dill Salmon with Roasted Asparagus and Herbed Quinoa
A vibrant, nutrient-packed dinner featuring perfectly seared salmon, tender asparagus, and fluffy quinoa infused with fresh herbs. This mediterranean-inspired one pot (gluten-free) ready in about 40 minutes pairs (6 oz) skin-on salmon fillets, bunch (12 oz), trimmed asparagus, uncooked quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.
Ingredients
- 4 (6 oz) skin-on salmon fillets
- 1 bunch (12 oz), trimmed asparagus
- 1 cup uncooked quinoa
- 1 large, zested and juiced lemon
- 3 tbsp fresh, chopped dill
- 3 tbsp olive oil
- 2 cloves, minced garlic
- 2 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss trimmed asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper; spread on a parchment-lined baking sheet and roast for 15 minutes until tender-crisp.
- Step 2: Rinse quinoa under cold water until water runs clear, then combine with chicken broth, 1/4 tsp salt, and lemon zest in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- Step 3: Pat salmon fillets dry and season both sides with 1/4 tsp salt, 1/4 tsp black pepper, and 1 tsp lemon juice. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering, then place salmon skin-side down and cook undisturbed for 6-7 minutes until skin is crisp and golden.
- Step 4: Fluff cooked quinoa with a fork, stir in 2 tbsp dill and 1 tbsp lemon juice. Gently fold in roasted asparagus, then top with seared salmon and remaining dill. Serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Lemon-Dill Salmon with Roasted Asparagus and Herbed Quinoa take to make?
Total time is about 40 minutes (15 min prep + 25 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 Salmon with Roasted Asparagus and Herbed Quinoa?
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) skin-on salmon fillets from drying out.
Can I substitute ingredients in Lemon-Dill Salmon with Roasted Asparagus and 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 Salmon with Roasted Asparagus and 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 Salmon with Roasted Asparagus and Herbed Quinoa 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.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
