🍳 Recipe Details
Prep Time: 15 mins | Cook Time: 15 mins | Servings: 2
Ingredients
- 2 (300g total) Salmon fillets (skin-on)
- 100g Quinoa (uncooked)
- 1 lemon Lemon juice & zest
- 1 tbsp Olive oil
- ½ tsp Garlic powder
- 150g Asparagus spears, trimmed
- to taste Salt and black pepper
- 2 tbsp Fresh dill, chopped
Nutrition (per serving)
- Calories: 580 kcal
- Protein: 41g
- Carbohydrates: 39g
- Fat: 26g
Instructions
- Rinse 100g of quinoa under cold water. Combine with 200ml of water in a small pot, bring to a boil, then cover and simmer on low for 15 minutes.
- Pat salmon fillets dry. Rub with olive oil, lemon juice, garlic powder, salt, and pepper.
- Trim asparagus spears and toss with a little olive oil, salt, and pepper.
- Place salmon and asparagus on a baking sheet lined with parchment paper. Bake at 200°C (400°F) for 12–15 minutes.
- Fluff quinoa, place on plate, top with salmon, side with asparagus, and garnish with chopped fresh dill.
Heart-Healthy Fats and Complete Protein
Salmon is one of the best sources of the long-chain omega-3 fatty acids EPA and DHA. These fats are essential because your body cannot produce them. They have been shown to reduce joint stiffness, improve cardiovascular profiles, and lower markers of muscle damage after intense exercise.
Step-by-Step Cooking Guide
This meal takes just 30 minutes to make, making it a perfect weeknight dinner option.
- Rinse and cook the quinoa: Rinse 100g of quinoa under cold water. Combine with 200ml of water in a small pot, bring to a boil, then cover and simmer for 15 minutes. Fluff with a fork.
- Season the salmon: Pat the salmon dry. Rub with olive oil, lemon juice, garlic powder, salt, and pepper.
- Bake: Place salmon and asparagus on a baking sheet lined with parchment paper. Bake at 200°C (400°F) for 12–15 minutes until the salmon is flakey.
- Assemble: Plate the quinoa, top with baked salmon, side with asparagus, and garnish with fresh dill and lemon zest.
Frequently Asked Questions
Salmon is cooked when it flakes easily with a fork and the thickest part reaches an internal temperature of 63°C (145°F). It should look opaque pink throughout.
Yes, brown rice or wild rice make great alternatives. Quinoa is preferred for its high protein content and because it contains all nine essential amino acids.
