Lemon Herb Crusted Salmon with Roasted Asparagus and Quinoa

Lemon Herb Crusted Salmon with Roasted Asparagus and Quinoa ingredients

• 4 6 oz each salmon fillets
• 1 lb asparagus spears
• 3 tbsp olive oil
• 1 medium lemon
• 2 tbsp fresh dill
• 2 tbsp fresh parsley
• 2 cloves garlic
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup quinoa
• 2 cups vegetable broth
• 0.25 tsp salt

How to make Lemon Herb Crusted Salmon with Roasted Asparagus and Quinoa

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. First, prepare the quinoa: Rinse 1 cup of quinoa thoroughly under cold water using a fine-mesh sieve. Combine the rinsed quinoa with 2 cups of vegetable broth and 1/4 teaspoon of salt in a small saucepan. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa appears fluffy. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
4. While the quinoa simmers, pat the 4 salmon fillets very dry with paper towels to ensure a crisp crust. In a small bowl, combine 2 tablespoons of chopped fresh dill, 2 tablespoons of chopped fresh parsley, 2 minced garlic cloves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Rub this herb mixture evenly over the top of each salmon fillet.
5. Trim the woody ends off the 1 lb of asparagus spears. On the prepared baking sheet, toss the asparagus with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
6. Arrange the seasoned asparagus in a single layer on one half of the baking sheet. Place the seasoned salmon fillets, skin-side down, on the other half of the baking sheet, ensuring they are not touching the asparagus.
7. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F or 63°C) and the asparagus is tender-crisp. The exact timing will depend on the thickness of your salmon.
8. While the salmon and asparagus are baking, slice one medium lemon into wedges. Squeeze a fresh lemon wedge over each salmon fillet and the roasted asparagus immediately after removing them from the oven.
9. Serve the lemon herb crusted salmon and roasted asparagus immediately alongside the fluffy quinoa. Garnish with additional fresh dill or parsley if desired.

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