Lemon-Herb Crusted Salmon with Roasted Asparagus and Quinoa

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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 developed and reviewed.

A Mediterranean-inspired dish with herb-crusted salmon, charred asparagus, and fluffy quinoa for a balanced, healthy meal. This Mediterranean-inspired grilling recipe (low carb, high protein), ready in about 35 minutes, pairs 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 4 Mediterranean cuisine 480 cal/serving

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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)

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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.