Tired of complicated recipes that leave you feeling drained before you even start cooking? Say hello to your new go-to healthy meal: Baked Salmon with Roasted Asparagus and Quinoa! This dish is a powerhouse of nutrition, flavor, and incredible ease. Perfect for busy weeknights, it comes together with minimal fuss but delivers maximum satisfaction. Flaky, tender salmon, crisp-tender roasted asparagus, and fluffy, protein-rich quinoa create a balanced and utterly delicious plate that will leave you feeling energized and nourished.

Ingredients

For the Quinoa

• 1 cup (185g) quinoa, rinsed
• 2 cups (470ml) vegetable or chicken broth
• 0.5 tsp salt

For the Salmon and Asparagus

• 2 salmon fillets (approximately 170g each), skin on or off
• 1 bunch (approximately 450g) fresh asparagus, woody ends trimmed
• 2 tbsp olive oil
• 1 lemon, half sliced, half for juice
• 2 cloves garlic, minced
• 2 tbsp fresh dill, chopped (plus more for garnish)
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa, vegetable broth, and 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
3. While the quinoa cooks, prepare the salmon and asparagus. In a large bowl, toss the trimmed asparagus with 1 tbsp olive oil, minced garlic, 0.25 tsp salt, and 0.125 tsp black pepper until evenly coated.
4. Place the seasoned asparagus on one side of the prepared baking sheet in a single layer.
5. Pat the salmon fillets dry with a paper towel. Place them on the other side of the baking sheet. Drizzle the salmon with the remaining 1 tbsp olive oil, season with the remaining 0.25 tsp salt and 0.125 tsp black pepper, and fresh dill. Top each fillet with a few lemon slices.
6. Roast: Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time may vary slightly depending on the thickness of your salmon.
7. Once cooked, remove the baking sheet from the oven. Squeeze a little fresh lemon juice over the salmon and asparagus.
8. Serve immediately with the fluffy quinoa. Garnish with extra fresh dill, if desired.
9. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

This Baked Salmon with Roasted Asparagus and Quinoa is truly a complete meal in one. It’s bursting with flavor, incredibly satisfying, and so simple to prepare that it’s sure to become a regular in your healthy eating rotation. Enjoy the goodness!