Lemon-Garlic Salmon
with roasted asparagus and quinoa
This is a simple spring dinner that's all about the small touches. Lemon zest and garlic infused oil adds fresh flavor to salmon and spring asparagus. You'll bake 2x the amount of salmon, making Wednesday's dinner a breeze. Our vegetarian version is a spring vegetable saute topped with a lemon dressing and goat cheese.
Ingredients
- Lemon - 1, zest of
- Garlic - 2 cloves, crushed or minced
- Grapeseed oil - 1/3 cup ((Or other mild oil like canola, avocado, or light olive oil))
- Salmon - 2 lbs
- Asparagus - 1 1/2 lbs
- Quinoa - 2/3 cups, uncooked ((Sub 2 cups of cooked quinoa))
- Lemon juice - 1 Tbsp
Nutrition Facts
Prep
- Make lemon-garlic infused oil - Zest the peel of the lemon and mince garlic. Add to grapeseed oil (or other mild flavor oil like canola, avocado, or light olive oil) and let steep, overnight if possible. (Can be done up to 3 days ahead)
- Salmon - Rinse and dry. Place on a sheet pan.
- Asparagus - Trim off ~½” (1.25 cm) from the bottom of the spears.
- Quinoa - Double if making Tuesday’s dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
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Make
- Preheat oven to 400F (204C) degrees.
- Pour 2/3rds of the lemon-garlic infused oil over salmon. Sprinkle with some salt and pepper and bake in the oven for 14 to 18 minutes, depending on the thickness of the salmon.
- Place asparagus on a sheet pan and toss with the remainder of the flavored oil. Roast in the oven with salmon, timing it so that the two items finish around the same time. Thinner asparagus spears should take 6 to 8 minutes, thicker ones 9 to 12 minutes.
- Finish salmon and asparagus with lemon juice and a sprinkle of salt and pepper fresh out of the oven. If making Wednesday’s dinner, remember to set aside half the salmon. Enjoy with quinoa.
Nutrition Facts
Reviews
Ratings
14 reviews
Cook quinoa in a veggie sock or water. Cook at least 2-3 minutes (on low) longer than instructed.
0 HelpfulLoved the roasted asparagus but thought the salmon was bland - needed more flavor. If I made it again I'd put more garlic in the dressing.
0 HelpfulI really loved this. It was so easy! I had never roasted asparagus before, and it may have been the best asparagus I have ever had.
0 HelpfulI LOVED it, but my husband didn't like it at all. It's weird because he likes salmon way more than I do. I thought this was the best salmon I ever ate! He said it had no taste :0(
0 HelpfulI used the olive oil and got the idea to flake the fish and stir it in with the quinoa. I think it needs more lemon juice though. Very good meal will be making it again.
0 Helpful