Lemon-Dill Salmon with Roasted Asparagus and Quinoa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, protein-packed dinner featuring pan-seared salmon with fresh dill, roasted asparagus, and fluffy quinoa for a light yet satisfying meal. This Mediterranean-inspired seafood recipe, ready in about 35 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 520 calories and feeds 2, 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.

Prep: 15 min Cook: 20 min Serves 2 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Place 12 oz trimmed asparagus on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roast for 12-15 minutes until tender-crisp and golden at the tips.
  2. Step 2: While the asparagus roasts, cook the quinoa: in a medium saucepan, combine 1/2 cup quinoa, 1 cup water, and 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is fluffy.
  3. Step 3: Season 2 salmon fillets (6 ounces each) with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and the zest of 1/2 lemon. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place the salmon skin-side down and cook for 5-6 minutes until crispy, then flip and cook for 3-4 minutes more until cooked through.
  4. Step 4: In a small bowl, whisk together the juice of 1/2 lemon, 2 minced garlic cloves, 2 tablespoons fresh dill, and 1 tablespoon olive oil. Fluff the cooked quinoa with a fork, stir in 1 tablespoon of the dill sauce, and divide between two plates. Top with a salmon fillet and serve with the roasted asparagus.

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