Lemon-Thyme Roasted Salmon with Quinoa and Asparagus

By AislePrompt Editorial · ·

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 drafted and published.

A light and healthy baked salmon infused with lemon and thyme, served alongside fluffy quinoa and roasted asparagus. This Mediterranean-inspired seafood recipe (gluten free), ready in about 30 minutes, pairs salmon fillets, fresh lemon juice, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 2 tbsp fresh lemon juice, 1 tbsp olive oil, 2 tsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Place 4 salmon fillets skin-side down on a lined baking sheet and brush each fillet evenly with the lemon-thyme mixture.
  3. Step 3: Toss 1 lb trimmed asparagus spears with 2 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper; spread around the salmon on the baking sheet.
  4. Step 4: Roast salmon and asparagus in the oven for 12-15 minutes until the salmon flakes easily with a fork and asparagus is tender-crisp.
  5. Step 5: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  6. Step 6: Fluff quinoa with a fork and serve alongside the roasted salmon and asparagus.

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