Maple-Glazed Salmon with Asparagus and Quinoa Pilaf

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 balanced, nutrient-rich meal that embodies the supportive role fathers play in family health and mealtime routines. This Japanese-inspired Father’s Day recipe, ready in about 38 minutes, pairs salmon fillets, maple syrup, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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: 20 min Cook: 18 min Serves 4 Japanese cuisine 430 cal/serving

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Ingredients

4 (5 oz each) salmon fillets
2 tbsp maple syrup
1 tbsp soy sauce
1 tbsp rice vinegar
1 bunch asparagus
1 cup quinoa
2 cups chicken broth
1 tbsp olive oil
1/2 lemon
1 tbsp dill

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Instructions

Step 1: Preheat oven to 400°F. Place salmon fillets skin-side down on a parchment-lined baking sheet. Whisk maple syrup, soy sauce, rice vinegar, and 1/2 tbsp lemon juice. Brush half over salmon.
Step 2: Trim asparagus ends and toss with 1 tbsp olive oil, salt, and pepper. Arrange around salmon on the sheet pan.
Step 3: Cook salmon and asparagus for 15-18 minutes until salmon flakes easily with a fork.
Step 4: While salmon cooks, rinse quinoa thoroughly. Cook quinoa in 2 cups chicken broth for 15 minutes until liquid is absorbed and quinoa is fluffy.
Step 5: Fluff cooked quinoa with a fork, stir in remaining 1/2 tbsp lemon juice and dill. Serve salmon over quinoa with asparagus.