Lemon Herb Baked Salmon with Asparagus and Quinoa

A healthy and delicious high-protein dinner with baked salmon, asparagus, and quinoa. The lemon herb marinade adds a bright and refreshing flavor.

Prep Time

15 minutes

Total Time

35 minutes

Calories

485

Level

Easy

Yields

4 servings

Cost

£5.01

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner

Cuisine:

British

Main Ingredient:

Chicken•Seafood•Fish

Cooking Style:

Baking

Occasion:

Weeknight Dinner

Dietary:

Gluten-Free

Mood:

Light & Fresh•Healthy

Ingredients

Servings

4piecesSalmon fillets(Skin on or off, about 6 oz each)

£12.00

1poundAsparagus(trimmed)

£3.00

1cupQuinoa(Uncooked)

£1.50

2cupsChicken broth(Or water)

£1.00

1wholeLemon(Juiced and zested)

£0.60

2tablespoonsOlive oil

£0.20

2tablespoonsFresh parsley(Chopped)

£0.75

2tablespoonsFresh dill(Chopped)

£0.75

2clovesGarlic(Minced)

£0.10

0.5teaspoonSalt(Or to taste)

£0.05

0.3teaspoonBlack pepper(Or to taste)

£0.10

Total Cost

£20.05

£5.01 per serving

The Method

1
Preheat oven to 400°F (200°C).
2
Prepare quinoa: In a saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
3
Prepare salmon: In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, salt, and pepper.
4
Place salmon fillets on a baking sheet lined with parchment paper. Brush generously with the lemon herb mixture.
5
Arrange asparagus spears around the salmon fillets on the baking sheet.
6
Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork and asparagus is tender-crisp.
7
Serve salmon and asparagus over a bed of quinoa.

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My Notes

Nutrition Information

Nutrition per serving (300g)

485 kcal / 2029 kJ

Carbs

25g

10% of RDA

Fat

23g

33% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

3 g

3% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For extra flavor, marinate the salmon in the lemon herb mixture for at least 30 minutes before baking.

Adjust the cooking time based on the thickness of the salmon fillets.

You can substitute other vegetables like broccoli or green beans for the asparagus.

Store leftovers in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Baking Sheet

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Watercress Soup with Lemon Crème Fraîche

A light and peppery watercress soup topped with a tangy lemon crème fraîche, perfect as a starter.

40 minutes

4 servings

Easy

"This light and peppery soup provides a refreshing start to the meal, complementing the bright flavors of the salmon. The addition of lemon crème fraîche echoes the lemon in the main course, creating a cohesive flavor profile, while the soup's lightness avoids overwhelming the palate before the salmon."

Dessert

Eton Mess with Berries and Elderflower

A light and refreshing Eton Mess with a delicate elderflower twist, perfect for a summer dessert.

60 minutes

4 servings

Easy

"Eton Mess, a classic British dessert, offers a delightful combination of textures and flavors to round out the meal. The sweetness of the meringue and berries contrasts beautifully with the savory salmon, while the elderflower adds a delicate floral note that complements the herbs in the main course and maintains the light and fresh feel."