Baked Salmon with Asparagus and Quinoa
Flaky baked salmon and roasted asparagus served alongside fluffy quinoa, creating a complete and healthy dinner.
Ingredients
- •4 (6 oz) salmon fillets, skin on or off
- •1 lb asparagus, trimmed
- •1 cup quinoa, rinsed
- •2 cups vegetable broth or water
- •2 tbsp olive oil, divided
- •1 lemon, half sliced, half for juice
- •2 cloves garlic, minced
- •1/2 tsp dried dill
- •Salt and black pepper to taste
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2
Rinse quinoa thoroughly under cold water. In a medium saucepan, combine rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 3
While quinoa cooks, toss the trimmed asparagus with 1 tablespoon of olive oil, minced garlic, salt, and pepper on the prepared baking sheet. Arrange in a single layer.
- 4
Pat salmon fillets dry with a paper towel. Drizzle the remaining 1 tablespoon of olive oil over the salmon. Season with salt, pepper, and dried dill. Place lemon slices on top of each salmon fillet. Place the salmon fillets on the same baking sheet as the asparagus, ensuring they are not overcrowded.
- 5
Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time will vary depending on the thickness of the salmon fillets.
- 6
Serve the baked salmon and roasted asparagus immediately alongside the fluffy quinoa. Squeeze fresh lemon juice over the salmon and asparagus before serving, if desired.
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