Baked Salmon with Quinoa and Asparagus
560 calories · 40 g protein · Dinner
Prep time
15 min
Cook time
25 min
Servings
2
Calories
560 per serving
Flaky baked salmon over lemony quinoa with roasted asparagus is a restaurant style dinner that takes one sheet pan. A quick garlic Dijon glaze keeps the fish moist and full of flavor.
Around 560 calories with 40 grams of protein and plenty of omega 3 fats, this is the dinner you want after a hard workout. It comes together in about 40 minutes with almost no active work.
Ingredients
- skinless salmon, cut into 2 fillets12 oz (340 g)
- quinoa, rinsed1/2 cup (85 g)
- water1 cup (240 g)
- asparagus, trimmed8 oz (227 g)
- olive oil2 tsp (9 g)
- garlic, minced2 cloves (6 g)
- low sodium soy sauce1 tbsp (15 g)
- Dijon mustard1 tbsp (15 g)
- lemon, zested and juiced1 medium (60 g)
- red pepper flakes1/4 tsp (0.5 g)
Directions
- 1
Heat the oven to 400°F and line a sheet pan with parchment.
- 2
Combine the quinoa, water, and a pinch of salt in a small pot; bring to a boil, then cover and simmer 15 minutes.
- 3
Whisk the soy sauce, Dijon, garlic, half the lemon juice, and the red pepper flakes; brush over the salmon.
- 4
Toss the asparagus with the oil, salt, and pepper and spread it on the pan around the salmon.
- 5
Bake 12 to 14 minutes until the salmon flakes easily and reads 130 to 135°F at the thickest point.
- 6
Fluff the quinoa with the lemon zest, divide between plates, and serve the salmon and asparagus with the remaining lemon juice.
Nutrition (approximate)
560
Calories
40 g
Protein
48 g
Carbs
22 g
Fat
Nutrition values are approximate and calculated per serving.
Tips
- ✓Pull the salmon at 130°F; carryover heat takes it to a perfect medium while it rests.
- ✓Cooked quinoa keeps 4 days, so make extra for grain bowls and lunches.
- ✓Swap the asparagus for broccoli florets with the same roast time.
