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

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 recipe (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.

Ingredients

• 4 pieces (6 oz each), skin on salmon fillets
• 1 cup quinoa
• 2 cups low-sodium chicken broth
• 1 bunch (about 1 lb), trimmed asparagus spears
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh dill
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder

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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.