RecipeRX

Lemon-Ginger Salmon with Roasted Asparagus and Quinoa

Lemon-Ginger Salmon with Roasted Asparagus and Quinoa is built to be delicious and practical while aligning with healthy eating principles. Serve with a big side of vegetables and a whole‑grain or legume base for extra fiber, and taste as you go—layering herbs and acids can make low‑salt cooking sing. Always follow your clinician’s guidance for personalized targets.

IBS
Prep
15m
Cook
30m
Total
45m
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Lemon-Ginger Salmon with Roasted Asparagus and Quinoa

Ingredients

  • 2 Salmon fillets
  • 1 bunch Asparagus
  • 1 cup Quinoa
  • 2 cups Vegetable broth
  • 1 tablespoon Fresh ginger
  • 1 Lemon 1 Lemon
  • 2 tablespoons Olive oil
  • 2 cloves Garlic
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Rinse quinoa and cook according to package directions with vegetable broth.
  3. Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Roast for 12-15 minutes, or until tender-crisp.
  4. While asparagus roasts, heat remaining olive oil in a skillet over medium heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
  5. Place salmon fillets in the skillet. Cook for 3-4 minutes per side, or until cooked through. Add lemon juice and zest during the last minute of cooking.
  6. Serve salmon over quinoa, with roasted asparagus alongside.

Nutrition (per serving)

Servings: 2 · Author: RecipeRX