Pan-Seared Salmon with Lemon-Dill Quinoa and Steamed Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets seared to golden perfection served alongside fluffy lemon-dill quinoa and crisp steamed asparagus for a healthy, balanced meal. This mediterranean-inspired meal prep (gluten free, high protein) ready in about 30 minutes pairs salmon fillets, quinoa, low-sodium chicken broth 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 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.

★ 4.4 (10 ratings) Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups low-sodium chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until liquid is absorbed and quinoa is fluffy.
  2. Step 2: While quinoa cooks, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder. Place salmon skin-side down in the skillet and cook for 4-5 minutes until skin is crisp.
  3. Step 3: Flip salmon carefully and cook for an additional 3-4 minutes until salmon is opaque and flakes easily with a fork. Remove salmon from skillet and tent with foil to keep warm.
  4. Step 4: Meanwhile, bring a pot of salted water to a boil. Add 1 bunch trimmed asparagus and steam for 3-4 minutes until bright green and tender-crisp. Drain and set aside.
  5. Step 5: Fluff quinoa with a fork and stir in 2 tablespoons lemon juice, 2 tablespoons chopped fresh dill, and 1 tablespoon olive oil for brightness and flavor.
  6. Step 6: Plate quinoa, top with salmon fillets, and arrange steamed asparagus on the side. Serve immediately.

Frequently asked questions

How long does Pan-Seared Salmon with Lemon-Dill Quinoa and Steamed 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 Pan-Seared Salmon with Lemon-Dill Quinoa and Steamed 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 Pan-Seared Salmon with Lemon-Dill Quinoa and Steamed 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 Pan-Seared Salmon with Lemon-Dill Quinoa and Steamed 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 Pan-Seared Salmon with Lemon-Dill Quinoa and Steamed Asparagus gluten free?

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

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