Updated: Jun 12, 2021
Simple Lemony-Dill Salmon with Quinoa and Asparagus
4 fresh wild caught salmon filets (or you can get frozen bags of wild sockeye at Costco)
quinoa or brown rice* (cook according to package instructions and serving amount)
1 bunch of asparagus
Herbs de Provence spice (ONLY buy organic spices. Non-organic are typically sprayed with sterilizing chemicals)
Dried lemon peel (optional)
Dill weed (fresh or dried)
Pink Himalayan salt or sea salt and pepper
1-2 Tbsp Avocado oil (this is a high-heat oil. Do not use med temp oils like olive oil.)
*If cooking brown rice, plan on starting it in advance due to typical cook time being about 45 min
Preheat oven to 425 degrees F. Get quinoa cooking according to package.
Place 1-2 Tbsp avocado oil in baking dish, then, place salmon in baking dish.
Squeeze ½ or full lemon on tops of salmon. I use a full lemon because I like a lemony taste.
Sprinkle tops of salmon with Himalayan salt, pepper, dill weed and lemon peel. Heavier sprinkle for more flavor and less for lighter flavor. If you’d like, for presentation purposes, you can add slices of lemon to the top of the salmon.
Bake salmon for 12 - 14 minutes at 425 F.
In the meantime, your quinoa is probably done! Set aside.
Prepare asparagus stems by snapping off the tough bottom part and rinsing. Put in a large pan with a steam basket and hot water. Squeeze ½ lemon all over asparagus. Sprinkle Herbs de Provence onto asparagus. About 1-2 teaspoons. Cover and steam for about 4-6 minutes.
Salmon should be done now too! Add your side dishes of quinoa and asparagus to the plate and enjoy!
To add more flavor to your quinoa, sauté ½ cup of yellow onion and 1-2 cloves of minced garlic in a separate pan over med heat with olive or avocado oil. Add onion first, sauté until translucent, then add minced garlic for 30 seconds. Then add to them to the cooked quinoa. I also add a dash of Himalayan or sea salt and a squeeze of ½ a lemon. Feel free to add dashes of herbs like dried thyme, dried parsley, dried basil or your other favorites to the mix too!