BAKED SALMON WITH QUINOA AND ASPARAGUS
This baked salmon with quinoa and asparagus is a nutritious and delicious meal that’s easy to prepare. The salmon is seasoned with olive oil, lemon juice, salt and pepper. Then, it is baked to perfection alongside tender asparagus. Quinoa adds a protein-packed base that complements the dish’s fresh and light flavours with a balance of lean protein, whole grains and fibre-rich vegetables. This baked salmon with quinoa and asparagus is perfect for those looking for a healthy yet satisfying option. Baking ensures the salmon remains moist while enhancing the asparagus’s natural sweetness. This asparagus is both simple and impressive. Serve this baked salmon as it is or pair it with a light salad for an extra burst of freshness. Whether for a quick weeknight dinner or a nutritious lunch, this baked salmon with quinoa is best for any time.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Bake, One-Pot Wonders, Quick & Easy
OCCASION/HOLIDAY
Casual Dinner, Summer, Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Cholesterol, Low Fat, Low Sodium, Quick & Easy, Wheat/Gluten-Free
DISH TYPE
Seafood Main
INGREDIENTS
- 100 grams | 3.53 ounces | 1 small salmon fillet
- 50 grams | 1.76 ounces | ¼ cup cooked quinoa
- 50 grams | 1.76 ounces | about 5 thin asparagus spears
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon lemon juice, freshly squeezed
- 0.75 grams | 0.03 ounces | ⅛ teaspoon fine sea salt, to taste
- 0.30 grams | 0.01 ounces | ⅛ teaspoon black pepper, freshly ground, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 319 kilocalories
- Fat: 18.5 grams
- Saturated Fat: 3.8 grams
- Carbohydrate: 13.0 grams
- Sugar: 1.5 grams
- Fibre: 2.5 grams
- Sodium: 359 milligrams
- Protein: 25.3 grams
- Calcium: 30 milligrams
- Potassium: 556 milligrams
- Iron: 2.1 milligrams
PREPARATION
- Preheat The Oven: Set the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Prepare The Salmon: Place the salmon fillet on the tray, drizzle it with olive oil and season it with salt, pepper and lemon juice.
- Arrange The Asparagus: Lay the asparagus next to the salmon, drizzling with a bit of olive oil and seasoning lightly.
- Bake The Salmon And Asparagus: Bake for 12 to 15 minutes until the salmon flakes easily with a fork.
- Prepare The Quinoa: While baking, cook or reheat the quinoa according to package instructions.
- Assemble The Dish: Place the quinoa on a plate, top it with the salmon and arrange the asparagus on the side.
- Serve And Enjoy: Drizzle with extra lemon juice if desired and serve warm.
PREPARATION TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- Choose Fresh Salmon: Fresh salmon has better flavour and texture.
- Trim Asparagus Evenly: Cutting asparagus to similar lengths ensures even cooking.
- Use A Meat Thermometer: Salmon is done when it reaches 63°C (145°F).
- Add Extra Flavour: Try minced garlic or fresh herbs like dill or parsley.
- Broil For Crispiness: Broil for the last 2 minutes for a slightly crispy asparagus texture.
- Fluff Quinoa: Use a fork to fluff quinoa after cooking for a light texture.
VARIATIONS
- Garlic Butter Twist: Use melted garlic butter instead of olive oil for richness.
- Spicy Kick: Add red pepper flakes or paprika for heat.
- Citrus Boost: Swap lemon juice with lime or orange for a twist.
- Extra Vegetables: Roast cherry tomatoes, zucchini or bell peppers alongside asparagus.
- Cheesy Addition: Sprinkle Parmesan over the salmon before baking.
- Grain Swap: Replace quinoa with brown rice or couscous.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Refrigerate: Freeze salmon and quinoa separately for up to 2 months. Asparagus is best fresh.
- Reheating: Warm in the oven at 180°C (350°F) for 10 minutes or microwave for 1 to 2 minutes.
- Meal Preparation Tip: Cook extra quinoa and portion out meals for easy lunches.
