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Easy Sheet Pan Omega-3 Salmon Recipe with Roasted Asparagus and Lemon Herb Quinoa

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A quick and healthy weeknight meal featuring omega-3 rich salmon roasted with asparagus and served alongside bright lemon herb quinoa. This fuss-free recipe combines simple ingredients for a nourishing and flavorful dinner.

Ingredients

  • Salmon fillets, skin-on, about 6 ounces (170g) each (wild-caught preferred)
  • Fresh asparagus, trimmed, about 1 pound (450g)
  • Extra-virgin olive oil, 2 tablespoons
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Garlic powder, 1 teaspoon
  • Lemon zest from 1 lemon
  • Quinoa, 1 cup (170g), rinsed well
  • Low-sodium vegetable or chicken broth, 2 cups (475ml)
  • Fresh lemon juice, from 1 lemon
  • Fresh parsley, finely chopped, 2 tablespoons
  • Fresh dill or chives (optional), 1 tablespoon, chopped
  • Salt and pepper, to taste
  • Olive oil, 1 tablespoon

Instructions

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper or a silicone baking mat.
  2. Rinse 1 cup quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine rinsed quinoa and 2 cups broth. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook for about 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
  3. Pat salmon fillets dry with paper towels. Arrange fillets skin-side down on one side of the baking sheet. Spread trimmed asparagus in a single layer on the other side.
  4. Drizzle 2 tablespoons olive oil over salmon and asparagus. Sprinkle with sea salt, black pepper, and garlic powder. Zest lemon over everything. Toss asparagus gently to coat and pat salmon to keep seasoning in place.
  5. Roast in the oven for 12-15 minutes until salmon is opaque and flakes easily, and asparagus is tender-crisp. Add 2-3 minutes if asparagus stalks are thick.
  6. Fluff cooked quinoa with a fork. Stir in 1 tablespoon olive oil, fresh lemon juice, chopped parsley, and optional dill or chives. Season with salt and pepper to taste.
  7. Serve salmon and roasted asparagus alongside a generous scoop of lemon herb quinoa. Optionally add a lemon wedge and a drizzle of extra virgin olive oil over the salmon.

Notes

For crispier salmon skin, broil for the last 1-2 minutes but watch carefully to avoid burning. Remove asparagus early if it cooks faster to prevent mushiness. Rinsing quinoa is essential to avoid bitterness. Use room temperature salmon for even cooking. Substitute green beans or broccolini if asparagus is unavailable. Quinoa is naturally gluten-free; double-check broth for gluten content.

Nutrition

Keywords: salmon, sheet pan recipe, omega-3, roasted asparagus, lemon herb quinoa, healthy dinner, quick meal, weeknight recipe

Find it online: https://sweetstirring.com/easy-sheet-pan-omega-3-salmon-recipe-with-roasted-asparagus-and-lemon-herb-quinoa/