RecipeRX

Mediterranean Lemon Herb Baked Salmon with Asparagus & Quinoa

Mediterranean Lemon Herb Baked Salmon with Asparagus & 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.

Mayo Clinic
Prep
15m
Cook
27m
Total
42m
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Mediterranean Lemon Herb Baked Salmon with Asparagus & Quinoa

Ingredients

  • 2 Salmon fillets
  • 1 bunch Asparagus spears
  • 1 cup Quinoa
  • 1 Lemon 1 Lemon
  • 2 tablespoons Olive oil
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Rinse quinoa and cook according to package directions.
  2. Wash and trim asparagus. Toss with 1 tablespoon olive oil, salt, and pepper.
  3. Place asparagus on a baking sheet and roast for 10-12 minutes.
  4. Meanwhile, zest and juice the lemon. In a small bowl, combine remaining olive oil, lemon zest, lemon juice, oregano, basil, garlic powder, salt, and pepper.
  5. Place salmon fillets on a separate baking sheet lined with parchment paper. Brush with lemon herb mixture.
  6. Bake salmon for 12-15 minutes, or until cooked through.
  7. Serve salmon over cooked quinoa with roasted asparagus.

Nutrition (per serving)

Servings: 2 · Author: RecipeRX