RecipeRX

Seared Salmon with Charred Asparagus and Lemon-Dill Quinoa

Seared Salmon with Charred Asparagus and Lemon-Dill Quinoa is built to be delicious and practical while aligning with healthy eating principles. For steadier energy, it pairs carbohydrates with fiber and lean protein, favoring low‑glycemic choices like beans, intact whole grains, and plenty of vegetables. 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.

Low Glycemic
Prep
15m
Cook
30m
Total
45m
Open in App

Ingredients

  • 2 Salmon fillet
  • 1 bunch Asparagus
  • 1 cup Quinoa
  • 1.5 cups Chicken broth
  • 1 Lemon 1 Lemon
  • 2 tablespoons Fresh dill
  • 2 tablespoons Olive oil
  • 2 cloves Garlic
  • to taste Salt
  • to taste Black pepper

Instructions

  1. Rinse quinoa and cook according to package directions using chicken broth instead of water.
  2. Preheat oven to 400°F (200°C). Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Roast for 12-15 minutes, or until tender-crisp.
  3. While asparagus roasts, heat remaining olive oil in a skillet over medium-high heat. Season salmon fillets with salt and pepper. Sear for 3-4 minutes per side, or until cooked through.
  4. Fluff cooked quinoa with a fork. Zest and juice the lemon, adding both to the quinoa along with minced garlic and fresh dill. Stir to combine.
  5. Serve seared salmon over a bed of lemon-dill quinoa, topped with roasted asparagus.

Nutrition (per serving)

Servings: 2 · Author: RecipeRX