Lemon-Herb Baked Salmon with Quinoa & Asparagus

Healthy recipe · Lunch

30 min1 serving650 kcal

A balanced lunch recipe with clear preparation steps and practical nutrition values.

650kcal

Calorie balance

Macros per serving

Estimated calorie contribution from protein, carbohydrates and fats.

Protein35 g · 28% kcal

Carbohydrates45 g · 36% kcal

Fats20 g · 36% kcal

Prepare

Cook

1
Preheat oven to 200°C (400°F).
2
Rinse quinoa and cook according to package directions.
3
Place salmon fillet on a baking sheet. Squeeze half a lemon over it, sprinkle with chopped dill, and drizzle with 1/2 tsp olive oil.
4
Trim tough ends from asparagus, toss with remaining 1/2 tsp olive oil, salt, and pepper. Arrange around salmon on the baking sheet.
5
Bake for 12-15 minutes, or until salmon is cooked through and asparagus is tender-crisp.
6
Serve baked salmon and asparagus alongside cooked quinoa.

At a glance

Calories650kcal

Protein35g

Carbs45g

Fats20g

Ingredient detail

Reference values for the main ingredients used in this recipe.

Ingredient	kcal	Protein	Carbs	Fats
Salmon fillet	208	20.5 g	0 g	13.4 g
Quinoa (cooked)	120	4.1 g	21.3 g	1.9 g
Asparagus spears	20	2.2 g	3.9 g	0.1 g
Lemon	29	1.1 g	9.3 g	0.3 g
Fresh dill	43	3 g	7 g	0.5 g
Olive oil	884	0 g	0 g	100 g