Lemon Glazed Salmon with Herb Quinoa
5.0
(1 reviews)
20min
45min
3
425
Chef's Note
This lemon glazed salmon is a perfect balance of bright citrus flavors and rich omega-3 fatty acids. The honey-lemon glaze creates a delicious caramelized exterior while keeping the fish moist and tender. For best results, use wild-caught salmon if available. The herb quinoa makes a perfect accompaniment, but you can substitute with rice or couscous if preferred. If you're short on time, the glaze can be prepared a day ahead and refrigerated.
Tags
Ingredients
3 6-ounce salmon fillets
1 cup quinoa
2 cups chicken broth
2 medium lemons
3 tablespoons honey
1 tablespoon dijon mustard
3 cloves garlic
2 tablespoons fresh dill
2 tablespoons fresh parsley
1 bunch asparagus
1 cup cherry tomatoes
1 medium shallot
3 tablespoons olive oil
1 tablespoon capers
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
- 2
Rinse quinoa under cold water. In a medium saucepan, bring chicken broth to a boil, add quinoa, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand for 5 minutes.
- 3
While quinoa cooks, prepare the lemon glaze. Zest and juice one lemon into a small bowl. Add honey, dijon mustard, 1 minced garlic clove, 1 tablespoon chopped dill, and a pinch of salt and pepper. Whisk until well combined.
- 4
Pat salmon fillets dry with paper towels and place on the prepared baking sheet. Season with salt and pepper.
- 5
Brush half of the lemon glaze over the salmon fillets, reserving the remaining glaze for later.
- 6
Trim the woody ends off the asparagus and place them alongside the salmon. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- 7
Roast salmon and asparagus in the preheated oven for 12-15 minutes, until salmon is just cooked through and flakes easily with a fork.
- 8
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely diced shallot and remaining minced garlic cloves, cooking until fragrant and translucent, about 2-3 minutes.
- 9
Slice cherry tomatoes in half and add to the skillet along with capers. Cook for 2-3 minutes until tomatoes begin to soften.
- 10
Fluff the cooked quinoa with a fork and add to the skillet. Stir in remaining chopped dill, chopped parsley, and the juice of half a lemon. Season with salt and pepper to taste.
- 11
When salmon is done, brush with the remaining lemon glaze.
- 12
Serve salmon fillets over the herb quinoa with roasted asparagus on the side. Garnish with lemon slices from the remaining half lemon.
Nutrition Information (per serving)
425
35g
38g
16g
Reviews (1)
Danielle D.
5/15/20255/5
this recipe was insanely good and super easy. Quinoa was the best i've had