Lemon Herb Baked Salmon with Roasted Asparagus and Quinoa

A healthy and delicious dinner featuring baked salmon with a vibrant lemon herb crust, accompanied by roasted asparagus and fluffy quinoa. This recipe is packed with nutrients and flavor, and it's quick and easy to prepare.

Prep Time

15 minutes

Total Time

40 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

3 items

Cost

£4.66/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Quick & Easy•Baking•Roasting

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy

Ingredients

Servings

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

£12.00

1poundAsparagus(Trimmed)

£3.00

1cupQuinoa(Uncooked)

£1.20

2cupsWater(For cooking quinoa)

1eachLemon(Zest and juice)

£0.60

3tablespoonsOlive oil(Divided)

£0.40

2tablespoonsFresh dill(Chopped)

£0.75

2tablespoonsFresh parsley(Chopped)

£0.50

2clovesGarlic(Minced)

£0.15

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack pepper(Or to taste)

£0.02

Total Cost

£18.63

£4.66 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
In a small bowl, combine lemon zest, lemon juice, 1 tablespoon olive oil, dill, parsley, garlic, salt, and pepper. Mix well.
3.
Place salmon fillets on the prepared baking sheet. Spread the lemon herb mixture evenly over the top of each fillet.
4.
In a separate bowl, toss asparagus with 1 tablespoon olive oil, salt, and pepper.
5.
Arrange asparagus 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.
While the salmon and asparagus are baking, cook the quinoa. Rinse quinoa in a fine-mesh sieve. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.
8.
Drizzle the remaining olive oil over the cooked quinoa. Season with salt and pepper.
9.
Serve salmon and asparagus over a bed of quinoa.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (340g)

495 kcal / 2071 kJ

Carbs

21g

8% of RDA

Fat

27g

39% of RDA

Protein

39g

78% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

2 g

2% of RDA

Sodium

370 mg

16% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

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

You can substitute other vegetables for asparagus, such as broccoli or green beans.

Adjust the baking time depending on the thickness of the salmon fillets.

Add a sprinkle of red pepper flakes to the lemon herb mixture for a touch of heat.

Cooking Equipment

Oven

Baking sheet

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...