Lemon-Herb Crusted Salmon with Roasted Asparagus and Quinoa
A Mediterranean-inspired dish with herb-crusted salmon, charred asparagus, and fluffy quinoa for a balanced, healthy meal. This mediterranean-inspired grilling (low carb, high protein) ready in about 35 minutes pairs (6 oz each) salmon fillets (skin-on), fresh dill (chopped), fresh parsley (chopped) 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 each) salmon fillets (skin-on)
- 2 tbsp fresh dill (chopped)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp lemon zest
- 3 tbsp olive oil
- 1.5 lbs asparagus (trimmed)
- 2 cups quinoa (cooked)
- 1 lemon (sliced)
Instructions
- Step 1: Preheat oven to 400°F. Mix dill, parsley, lemon zest, and 2 tbsp olive oil. Press mixture onto salmon fillets.
- Step 2: Toss asparagus with 1 tbsp olive oil and season with salt and pepper. Spread on a baking sheet with salmon. Roast 18-20 minutes until salmon is flaky and asparagus is charred.
- Step 3: Fluff quinoa and serve in bowls with salmon and asparagus. Squeeze fresh lemon juice over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Crusted Salmon with Roasted Asparagus and Quinoa 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-Herb Crusted 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 fresh dill (chopped) from drying out.
Can I substitute ingredients in Lemon-Herb Crusted 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-Herb Crusted 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-Herb Crusted Salmon with Roasted Asparagus and Quinoa low carb?
Yes — this recipe is tagged low carb, high protein, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
