Simple Baked Salmon with Asparagus and Quinoa
A healthy and delicious weeknight dinner featuring flaky baked salmon, tender asparagus, and fluffy quinoa, all prepared with minimal effort.
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 thinly sliced, half for juice
- •2 cloves garlic, minced
- •1 tsp dried dill
- •1/2 tsp salt, divided
- •1/4 tsp black pepper, divided
Dietary Info
Instructions
- 1
Preheat oven to 400 0 0F (200 0 0C).
- 2
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 liquid is absorbed and quinoa is fluffy. Remove from heat and let stand for 5 minutes, then fluff with a fork.
- 3
While quinoa cooks, place asparagus on a baking sheet. Drizzle with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat.
- 4
Pat salmon fillets dry with a paper towel. Place them on the same baking sheet as the asparagus, leaving some space. Drizzle salmon with the remaining 1 tablespoon olive oil. Sprinkle with minced garlic, dried dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Top each salmon fillet with a lemon slice.
- 5
Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork, and asparagus is tender-crisp. Cooking time may vary depending on the thickness of the salmon.
- 6
Serve the baked salmon and asparagus immediately alongside the fluffy quinoa. Squeeze fresh lemon juice over the top if desired.
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