Lemon-Thyme Roasted Salmon with Quinoa and Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light and healthy baked salmon infused with lemon and thyme, served alongside fluffy quinoa and roasted asparagus. This mediterranean-inspired seafood (gluten free) ready in about 30 minutes pairs fillets (6 oz each) 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 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 400 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Lemon-Thyme Roasted Salmon with Quinoa and Asparagus take to make?

Total time is about 30 minutes (10 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-Thyme Roasted Salmon with Quinoa and Asparagus?

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 lemon juice from drying out.

Can I substitute ingredients in Lemon-Thyme Roasted 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-Thyme Roasted 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-Thyme Roasted Salmon with Quinoa and Asparagus gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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