Lemon-Glazed Salmon with Roasted Asparagus and Quinoa
Succulent salmon fillets glazed with a bright lemon-honey sauce, paired with crisp asparagus and fluffy quinoa for a balanced, elegant meal. This mediterranean-inspired one pot (gluten free) ready in about 55 minutes pairs (6 oz each) salmon fillets, lemon, honey 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. 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 each) salmon fillets
- 2 lemon
- 2 tbsp honey
- 3 tbsp olive oil
- 1.5 lbs asparagus
- 1 cup quinoa
- 3 cloves garlic
- 2 tbsp dill
- 1 tsp salt
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, whisk 2 tbsp honey, 2 tbsp lemon juice (from 2 lemons), 1 tbsp olive oil, and 1/2 tsp salt. Set aside.
- Step 2: Place 4 salmon fillets on a baking sheet lined with parchment. Brush both sides with the lemon-honey glaze. Bake for 12-15 minutes until salmon is flaky and glaze is golden.
- Step 3: While salmon cooks, preheat a grill or grill pan to medium-high heat. Toss 1.5 lbs asparagus spears (trimmed) with 1 tbsp olive oil, 1 minced garlic clove, and 1/2 tsp salt. Grill for 8-10 minutes, turning halfway, until tender-crisp.
- Step 4: In a medium pot, bring 2 cups water to a boil. Add 1 cup quinoa, 1/2 tsp salt, and 1 tbsp olive oil. Reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed.
- Step 5: Serve salmon with asparagus and quinoa. Garnish with fresh dill and lemon slices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Glazed Salmon with Roasted Asparagus and Quinoa take to make?
Total time is about 55 minutes (25 min prep + 30 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-Glazed Salmon with Roasted Asparagus and 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 each) salmon fillets from drying out.
Can I substitute ingredients in Lemon-Glazed Salmon with Roasted Asparagus and 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-Glazed Salmon with Roasted Asparagus and 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-Glazed Salmon with Roasted Asparagus and 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.
