Lemon-Herb Crusted Salmon with Roasted Asparagus and Quinoa
This delightful recipe features flaky salmon fillets coated in a zesty lemon-herb panko crust, perfectly roasted alongside tender-crisp asparagus, and served with a side of fluffy quinoa for a complete and satisfying meal.
Equipment
- Oven
- Paper towels
- Small bowl
- Baking sheet
- Medium saucepan
Ingredients
Main Ingredients
- 12 oz Salmon fillets (skin-on or off, about 6 oz each)
- Olive oil
- Salt
- Black pepper
- 1 Lemon (for slices and juice)
- 2 tbsp Fresh dill (chopped)
- 2 tbsp Fresh parsley (chopped)
- 1/2 cup Panko breadcrumbs
- 1 tbsp Dijon mustard
- 1 bunch Asparagus (tough ends trimmed)
- 1 cup Quinoa (uncooked)
- 2 cups Vegetable broth or water
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and pat the salmon fillets dry with paper towels.
- In a small bowl, combine panko breadcrumbs, chopped fresh dill, and chopped fresh parsley.
- Drizzle salmon with olive oil, season with salt and pepper, then spread a thin layer of Dijon mustard on each fillet.
- Press the herb-panko mixture onto the Dijon-coated side of each salmon fillet.
- Toss the trimmed asparagus with olive oil, salt, and black pepper on a baking sheet.
Cooking
- Rinse quinoa under cold water, then combine with vegetable broth or water in a saucepan.
- Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- Place salmon fillets on the same baking sheet as the asparagus and bake for 12-18 minutes until cooked through and asparagus is tender-crisp.
Serving
- Fluff the cooked quinoa. Plate the salmon, asparagus, and quinoa, then squeeze fresh lemon juice over the dish before serving.
Notes
For extra flavor, you can add a pinch of garlic powder or onion powder to the panko mixture. Be careful not to overcook the salmon, as it can become dry. A meat thermometer is helpful to ensure it reaches 145°F (63°C).