Mediterranean-Inspired Salmon with Roasted Asparagus and Quinoa
A flavorful and healthy Mediterranean-inspired dish featuring roasted salmon, tender-crisp asparagus, and fluffy quinoa, perfect for a balanced meal.
Equipment
- oven
- small saucepan
- baking sheet
Ingredients
Main Ingredients
- 2 (6 oz) salmon fillets skin-on or off
- 1 tbsp olive oil plus extra for roasting vegetables
- 1 tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 lemon half sliced, half for juice
- 1 bunch asparagus trimmed
- ½ cup quinoa uncooked
- 1 cup vegetable broth or water
For Garnish & Optional Topping
- fresh parsley or dill chopped (optional)
- ¼ cup diced cucumber
- ¼ cup diced cherry tomatoes
- 2 tbsp crumbled feta cheese
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and pat the salmon fillets dry with paper towels.
- Drizzle salmon with olive oil and season with oregano, garlic powder, salt, and pepper; place lemon slices on top.
Cooking
- Combine quinoa and vegetable broth or water in a saucepan, bring to a boil, then simmer covered for 15 minutes until liquid is absorbed and quinoa is fluffy.
- Toss trimmed asparagus with olive oil, salt, and pepper on a baking sheet.
- Place salmon fillets on the same baking sheet as the asparagus and roast for 12-15 minutes, or until the salmon is opaque and the asparagus is tender-crisp.
Serving
- Fluff the cooked quinoa with a fork, then divide quinoa, salmon, and asparagus onto two plates.
- Squeeze fresh lemon juice over the salmon and asparagus, and optionally top with cucumber, cherry tomatoes, feta, and fresh herbs.
Notes
For extra flavor, marinate the salmon for 15-30 minutes before roasting. Adjust seasoning to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.