This meal is filling, light, and is done in under an hour! It’s a perfect healthy weeknight meal.
There are three reasons why I think that you will enjoy this recipe:
- It is so simple and is done in under one hour! It also uses a minimal amount of dishes, meaning you get to spend less time cleaning dishes!
- It’s healthy! There is fresh asparagus, quinoa, and salmon (a great source of protein and omega-3 fatty acids!), and lots of flavor from the garlic and lemon.
- It tastes fresh and delicious! This is a lighter meal that will still leave you feeling satisfied, without weighing you down.
The quinoa cooks on the stove top while the asparagus and salmon cook together in the oven. Each portion of salmon is folded into a square piece of foil with some marinade so that the moisture is sealed in while cooking. The salmon cooks alongside the asparagus, which is seasoned with garlic and lemon zest.
This is currently my favorite way to cook salmon because it is perfectly cooked and just starting to flake every time I take it out. By the time the salmon and asparagus are coming out of the oven, the quinoa should be finished and dinner will be ready!
Garlic Lemon Salmon with Roasted Asparagus and Quinoa
Fresh and flavorful, this lighter dish will leave you feeling perfectly full. The flavors of the asparagus and salmon are enhanced with garlic and fresh lemon.
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- 3/4 cup quinoa
- 1 1/2 cups chicken broth
- salt and pepper, to taste
Salmon and Asparagus
- 3 Tablespoons avocado oil
- 1 lemon, zest and juice
- 3/4 teaspoon minced garlic
- salt and pepper, to taste
- 1 bunch asparagus, ends trimmed
- 4 (6 oz.) salmon portions, skin and bones removed
Preheat oven to 425 degrees F. Line one baking sheet with foil or parchment paper, set aside. Have another baking sheet available for salmon.
Combine the oil, zest, and juice of the lemon, 3/4 teaspoon of minced garlic, and salt and pepper to taste in a large resealable bag. Seal the bag and shake to fully mix the ingredients.
Arrange the asparagus on the foil or parchment paper lined baking sheet and pour 2 Tablespoons of the marinade over asparagus and toss to coat. Arrange the asparagus in a single layer on the baking sheet and set aside. Add the salmon portions to the resealable bag and cover with the remaining marinade. Marinate in the fridge for 10 minutes while you prepare the quinoa.
Begin the quinoa by heating 1 Tablespoon of oil in a medium saucepan over medium heat. Once hot, add the minced garlic and cook for 1-2 minutes, or until fragrant. Add the quinoa and cook for another 30 seconds, then add the chicken broth and bring to a boil. Reduce the heat to a simmer and cover. Cook for about 15 minutes, or until the quinoa is fully cooked. Season with salt and pepper.
Cut four squares of foil that are each large enough to fold over the salmon portions. After the salmon has marinated for 10 minutes, remove from the refrigerator and place each portion on a square of foil. Lift the edges of the foil up and around the salmon and then evenly distribute any remaining marinade over each salmon portion. Bring the edges of the foil up and over the salmon and secure shut by folding tightly so that each piece of salmon is completely covered by foil and there is nowhere for the marinade to leak out. Place each foil wrapped fish on the additional baking sheet and put both the asparagus and the salmon in the oven. Bake until the asparagus is fork tender and the salmon reaches at least 145 degrees F. This may take 10-20 minutes, depending on the thickness of the salmon and asparagus. Serve immediately with the warm quinoa.