Lemon Herb Grilled Salmon with Asparagus and Quinoa
A light and flavorful dish featuring grilled salmon marinated in lemon and herbs, served alongside tender asparagus and fluffy quinoa. Perfect for a healthy weeknight dinner!
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Ingredients
Yields 4 servings
- (4) salmon fillets (6 oz each)
- (1/4 cups) olive oil
- (2) lemons (juiced and zested)
- (2 tablespoons) fresh parsley (chopped)
- (1 tablespoon) fresh dill (chopped)
- (1 teaspoon) garlic powder
- Salt and pepper to taste
- (1) bunch asparagus (trimmed)
- (1 cup) quinoa
- (2 cups) vegetable broth or water
Instructions
- 1
In a bowl, whisk together 1/4 cup olive oil, juice and zest of 2 lemons, 2 tablespoons chopped parsley, 1 tablespoon chopped dill, 1 teaspoon garlic powder, salt, and pepper to taste.
- 2
Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for 30 minutes.
- 3
While the salmon marinates, rinse 1 cup of quinoa under cold water. In a saucepan, combine the rinsed quinoa and 2 cups of vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 4
Preheat the grill to medium-high heat. Toss the trimmed asparagus with a drizzle of olive oil, salt, and pepper.
- 5
Remove the salmon from the marinade and place it on the grill, skin-side down. Grill for about 5-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. At the same time, grill the asparagus for about 4-5 minutes, turning occasionally until tender and slightly charred.
- 6
To serve, place a portion of quinoa on each plate, top with a grilled salmon fillet, and arrange the asparagus alongside. Garnish with additional parsley if desired.
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