Lemon-Herbed Salmon with Quinoa and Asparagus
Zesty salmon baked with a bright lemon-herb crust, served over fluffy quinoa and crisp asparagus for a balanced, healthy dish. This Mediterranean-inspired healthy bowl recipe (low carb, high protein), ready in about 35 minutes, pairs salmon fillets, lemon, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 4 (6 oz each) salmon fillets
- 1, zested and juiced (2 tbsp) lemon
- 2 tbsp, chopped fresh dill
- 2 tbsp, chopped fresh parsley
- 2 tbsp olive oil
- 1.5 cups, cooked quinoa
- 1 bunch, trimmed and cut into 2-inch pieces asparagus
- 2 cloves, minced garlic
- 1 tsp salt
- 1/2 tsp pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F. Line a baking sheet with parchment. Place salmon on sheet and season with salt and pepper.
- Step 2: In a bowl, combine lemon zest, lemon juice, dill, parsley, garlic, and 1 tbsp olive oil. Spoon mixture over salmon.
- Step 3: Roast salmon 15 minutes. Meanwhile, heat 1 tbsp olive oil in a pan over medium heat. Add asparagus and sauté 5 minutes until tender-crisp.
- Step 4: Serve salmon over quinoa, garnished with asparagus and a drizzle of remaining olive oil.
