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
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Lemon-Herbed Salmon with Quinoa and Asparagus 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-Herbed Salmon with Quinoa and Asparagus?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Lemon-Herbed Salmon with Quinoa and Asparagus?
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-Herbed Salmon with Quinoa and Asparagus 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-Herbed Salmon with Quinoa and Asparagus low carb?
Yes — this recipe is tagged low carb, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
