High-Protein Lemon Herb Salmon with Roasted Veggies and Quinoa
This recipe features tender, flaky salmon infused with lemon and herbs, served alongside vibrant roasted vegetables and protein-rich quinoa for a complete and satisfying meal.
Equipment
- Oven
- Baking sheets
- Parchment paper
- Small bowl
- Medium saucepan
- Meal prep containers
Ingredients
For the Salmon
- 4 (6 oz) salmon fillets skin-on or off
- 1 tbsp olive oil
- 1 lemon thinly sliced
- 2 garlic minced
- 1 tsp dried dill or 1 tbsp fresh, chopped
- ½ tsp dried parsley or 1 tbsp fresh, chopped
- Salt and black pepper to taste
For the Vegetables
- 1 bunch asparagus tough ends trimmed
- 2 bell peppers any color, cored and sliced
- 1 tbsp olive oil
- Salt and black pepper to taste
For the Quinoa
- 1 cup quinoa rinsed
- 2 cups vegetable broth or water
Instructions
Cooking Instructions
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Pat salmon fillets dry and mix olive oil, garlic, dill, parsley, salt, and pepper in a small bowl.
- Place salmon on one baking sheet, drizzle with herb mixture, and top with lemon slices.
- Toss asparagus and bell peppers with olive oil, salt, and pepper on the second baking sheet.
- Bake salmon for 12-15 minutes and vegetables for 10-15 minutes, until tender-crisp.
- While salmon and vegetables cook, combine rinsed quinoa and vegetable broth in a saucepan.
- Bring to a boil, then simmer covered for 15 minutes until liquid is absorbed.
- Remove quinoa from heat, let it stand covered for 5 minutes, then fluff with a fork.
- Portion the cooked salmon, vegetables, and quinoa into meal prep containers; cool before sealing and refrigerating.
Notes
For extra flavor, squeeze fresh lemon juice over the salmon and vegetables before serving. You can also add other herbs like thyme or oregano to the salmon marinade.