lunch · mediterranean
Lemon Herb Salmon with Quinoa
Herb-crusted salmon on roasted lemons, one sheet pan. 48g protein.
Salmon fillets slathered in a bright paste of dill, parsley, garlic and lemon zest, roasted on a bed of lemon slices next to asparagus, then served over lemony herbed quinoa with a cool dill yogurt sauce. Roasting the fish on the lemon slices keeps the underside from sticking and perfumes it from below. The whole thing is on the table in 40 minutes and feels like a restaurant plate.
7.8 g protein per 100 kcal · USDA FoodData Central
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Join the waitlistIngredients
Herbed quinoa
- 1 cup quinoa, rinsed well170 g quinoa, rinsed well
- 1¾ cups low-sodium chicken broth415 ml low-sodium chicken broth
- 1 tbsp fresh lemon juice1 tbsp fresh lemon juice
- ⅓ cup chopped fresh flat-leaf parsley20 g chopped fresh flat-leaf parsley
- ¼ tsp kosher salt¼ tsp kosher salt
Salmon and asparagus
- 4 skinless salmon fillets, 6 oz each4 skinless salmon fillets, 6 oz each
- 2 tbsp chopped fresh dill2 tbsp chopped fresh dill
- 2 tbsp chopped fresh flat-leaf parsley2 tbsp chopped fresh flat-leaf parsley
- 2 cloves garlic, finely grated2 cloves garlic, finely grated
- 2 tsp finely grated lemon zest2 tsp finely grated lemon zest
- 1 tbsp extra-virgin olive oil1 tbsp extra-virgin olive oil
- 1 tsp kosher salt1 tsp kosher salt
- ½ tsp black pepper½ tsp black pepper
- 1 lemon, thinly sliced, seeds removed1 lemon, thinly sliced, seeds removed
- 1 bunch asparagus, about 1 lb, woody ends snapped off1 bunch asparagus, about 1 lb, woody ends snapped off
- 1 tsp extra-virgin olive oil1 tsp extra-virgin olive oil
- ¼ tsp kosher salt¼ tsp kosher salt
Dill yogurt sauce
- ½ cup nonfat plain Greek yogurt115 g nonfat plain Greek yogurt
- 1 tbsp chopped fresh dill1 tbsp chopped fresh dill
- 1 tbsp fresh lemon juice1 tbsp fresh lemon juice
- 1 clove garlic, finely grated1 clove garlic, finely grated
- ¼ tsp kosher salt¼ tsp kosher salt
- 1 tbsp water1 tbsp water
Method
- Heat the oven to 425°F (220°C) and line the sheet pan with parchment. Combine the quinoa and broth in the saucepan, bring to a boil, then…
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7 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Keeps 3 days in the fridge. Eat the salmon cold, or warm it gently, covered, at 275°F (135°C) for 10 to 12 minutes so it doesn't dry out. The quinoa and yogurt sauce keep 5 days.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
