Name: Baked Salmon with Asparagus and Quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: ¼ tsp black pepper; ½ tsp salt; 1 cup uncooked quinoa; 1 lb asparagus; 1 lemon (zested and juiced); 1 tsp chopped thyme; 2 cloves garlic, minced; 2 cups low-sodium vegetable broth; 2 tbsp olive oil; 4 salmon fillets (6 oz each)

This Baked Salmon with Asparagus and Quinoa features tender salmon, crisp asparagus, and fluffy quinoa in a flavorful bake. Perfect for a nutritious dinner, it’s an easy recipe that combines omega-3s, vitamins, and protein into a wholesome meal.

Why You’ll Love This Recipe

This baked salmon with asparagus and quinoa is a nutritious, healthy dinner that pairs tender, flavorful salmon with crisp asparagus and fluffy quinoa, offering a balanced meal rich in omega-3s, vitamins, and protein. Easy to prepare and perfect for weeknights, it’s versatile—customize with herbs or spices—and satisfyingly wholesome. The oven’s gentle cooking preserves nutrients, delivering a guilt-free indulgence that’s both delicious and good for you.

Recipe Tips and Tricks

Pat Salmon Dry: Removes moisture for a better sear.
Trim Asparagus Evenly: Ensures uniform cooking with salmon.
Rinse Quinoa: Removes bitterness for a clean taste.
Don’t Overcrowd: Arrange in a single layer for even baking.
Check Doneness: Salmon should flake, asparagus should be tender.
Add Seasoning Last: Enhances flavor without overpowering.
Rest Before Serving: Allows juices to redistribute.
Use Fresh Herbs: Boosts flavor over dried varieties.
Serve Warm: Maximizes the salmon-asparagus contrast.
Store Separately: Keeps textures intact if needed.

Yield: 4 servings

Baked Salmon with Asparagus and Quinoa

Tender baked salmon with asparagus and quinoa, healthy dinner.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

¼ tsp black pepper
½ tsp salt
1 cup uncooked quinoa
1 lb asparagus
1 lemon (zested and juiced)
1 tsp chopped thyme
2 cloves garlic, minced
2 cups low-sodium vegetable broth
2 tbsp olive oil
4 salmon fillets (6 oz each)

Instructions

Preheat Oven: Set oven to 400°F and line a baking sheet with parchment paper.
Prep the Quinoa: Rinse quinoa under cold water, then cook in a saucepan with vegetable broth over medium heat for 12-15 minutes until fluffy. Set aside.
Prep the Asparagus: Rinse asparagus, trim the woody ends, and toss with 1 tbsp olive oil, half the garlic, salt, and pepper. Spread on one side of the baking sheet.
Prepare the Salmon: Pat salmon fillets dry and place on the other side of the baking sheet. Brush with 1 tbsp olive oil, sprinkle with remaining garlic, thyme, salt, pepper, and half the lemon zest.
Add Lemon Juice: Drizzle lemon juice over the salmon fillets for a zesty boost.
Bake the Dish: Place the baking sheet in the oven and bake for 12-15 minutes until salmon flakes easily and asparagus is tender.
Check Doneness: Ensure salmon reaches an internal temperature of 145°F and asparagus is slightly charred.
Combine with Quinoa: Spread cooked quinoa on a serving platter, then top with roasted asparagus and salmon fillets.
Rest the Meal: Let rest for 5 minutes. Garnish with remaining lemon zest.
Serve and Enjoy: Serve warm and savor this nutritious, flavorful dinner!

Notes

Pat salmon dry for a better sear; rinse quinoa thoroughly.
Trim asparagus evenly for uniform cooking; adjust seasoning to taste.
Store leftovers promptly to maintain freshness; reheat to restore texture.
This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 991Total Fat 54gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 39gCholesterol 224mgSodium 602mgCarbohydrates 36gFiber 6gSugar 3gProtein 88g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Salmon Fillets (4, 6 oz each): Fresh or thawed, for tender texture.
Asparagus (1 lb): Trimmed, fresh for crispness.
Quinoa (1 cup): Rinsed, uncooked for a nutty base.
Olive Oil (2 tbsp): Extra virgin for a fruity note.
Lemon (1, zested and juiced): Adds bright, tangy flavor.
Garlic (2 cloves): Minced for savory richness.
Thyme (1 tsp, chopped): Fresh for aromatic depth.
Salt (½ tsp): Enhances flavor; adjust to taste.
Black Pepper (¼ tsp): Adds a subtle kick.
Vegetable Broth (2 cups): Low-sodium for cooking quinoa.

Variations and Substitutions

Fish Swap: Use cod or trout; adjust cooking time.
Veggie Swap: Substitute with broccoli or green beans.
Grain Swap: Replace quinoa with brown rice or cauliflower rice.
Oil Swap: Use avocado oil or omit for oil-free.
Citrus Swap: Use lime instead of lemon for a twist.
Herb Options: Replace thyme with rosemary or dill.
Broth Swap: Use chicken broth or water with extra seasoning.
Low-Sodium: Reduce or skip salt based on broth.

Storage Options

Refrigerator: Store in an airtight container for up to 3 days; reheat in oven.
Freezer: Freeze cooked salmon and quinoa separately for up to 1 month; thaw in fridge.
Reheating: Warm in oven at 350°F for 10-15 minutes.