Lemon-Herb Baked Salmon with Quinoa Pilaf and 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 · 26% kcal

Carbohydrates45 g · 33% kcal

Fats25 g · 41% kcal

Prepare

Cook

1
Preheat oven to 200°C (400°F).
2
Rinse quinoa and cook according to package directions using vegetable broth instead of water.
3
Toss asparagus with 1/2 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
4
Place salmon fillet on the same baking sheet. Drizzle with remaining 1/2 tbsp olive oil, lemon juice, minced garlic, chopped dill, salt, and pepper.
5
Bake salmon and asparagus for 12-15 minutes, or until salmon is cooked through and asparagus is tender-crisp.
6
Fluff cooked quinoa with a fork. Serve salmon and asparagus alongside the quinoa pilaf.

At a glance

Calories650kcal

Protein35g

Carbs45g

Fats25g

Ingredient detail

Reference values for the main ingredients used in this recipe.

Ingredient	kcal	Protein	Carbs	Fats
Salmon fillet (skin-on)	208	20.5 g	0 g	13 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	0.4 g
Garlic	149	6.4 g	33.1 g	0.5 g
Olive oil	884	0 g	0 g	100 g
Vegetable broth	10	0.5 g	1.5 g	0.1 g