RecipeRX

Lemon-Herb Roasted Salmon with Asparagus and Quinoa

Lemon-Herb Roasted Salmon with 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.

Ornish
Prep
15m
Cook
30m
Total
45m
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Lemon-Herb Roasted Salmon with Asparagus and Quinoa

Ingredients

  • 2 Salmon fillets
  • 1 bunch Asparagus
  • 1 cup Quinoa
  • 2 cups Vegetable broth
  • 1 Lemon 1 Lemon
  • 2 tablespoons Fresh parsley
  • 1 tablespoon Fresh dill
  • 2 cloves Garlic
  • 2 teaspoons Olive oil
  • to taste Black pepper

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Rinse quinoa and cook according to package directions using vegetable broth. Fluff with a fork.
  3. Snap off the tough ends of the asparagus and toss with 1 teaspoon olive oil, salt, and pepper.
  4. Place asparagus on a baking sheet and roast for 10-12 minutes, or until tender-crisp.
  5. Place salmon fillets on a separate baking sheet lined with parchment paper. Drizzle with remaining olive oil, lemon juice, and zest. Season with minced garlic, parsley, dill, salt, and pepper.
  6. Bake salmon alongside asparagus for 12-15 minutes, or until cooked through.
  7. Serve salmon and asparagus over cooked quinoa. Garnish with extra fresh herbs, if desired.

Nutrition (per serving)

Servings: 2 · Author: RecipeRX