
Lemon-herb salmon with asparagus and quinoa
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
4 meals
Difficulty
Easy
Cost
Moderate
$$
Lemon-herb salmon with asparagus and quinoa
Perfectly baked lemon-herb salmon fillets with roasted asparagus and fluffy quinoa. An omega-3-rich meal prep that tastes just as good on day five as day one.
10m
Prep Time
15m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
(Updated )
Salmon is a meal-prep superstar—it is rich in healthy fats that keep you full, and it reheats beautifully without drying out. Lemon and herbs keep it fresh and vibrant all week.
Test Kitchen Pick
Sheet Pan
Helpful Tool
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeMix olive oil, lemon zest, lemon juice, garlic, and dill; brush onto salmon fillets.
Place salmon and asparagus on a sheet pan; season asparagus with oil, salt, and pepper.
Bake at 400°F for 12-15 minutes until salmon flakes easily and asparagus is tender-crisp.
Cook quinoa and fluff with a fork.
Divide salmon, asparagus, and quinoa among 4 containers with lemon wedges.
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Cod needs slightly less cooking time
Both hold up well for the full week
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipePull salmon from the oven when it is slightly underdone in the center—it will continue cooking as it rests.
Salmon tastes excellent cold over a salad for a variation midweek.
Refrigerate for up to 4 days. Salmon stores well but do not freeze cooked fillets.
Microwave gently at 50% power for 90 seconds, or enjoy cold.
Per serving (75mg) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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Italian

Italian
Mediterranean


Asian