Print

Easy Zesty Grilled Lemon Herb Salmon Recipe with Asparagus and Quinoa

zesty grilled lemon herb salmon - featured image
Print Recipe

A quick and flavorful grilled salmon recipe marinated in lemon and fresh herbs, served with grilled asparagus and lemon-zested quinoa. Perfect for a healthy, satisfying weeknight dinner.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz each), skin on
  • Juice of 2 lemons
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon Dijon mustard
  • Salt and freshly cracked black pepper, to taste
  • 1 bunch asparagus, trimmed
  • 1 cup quinoa, rinsed
  • 2 cups vegetable or chicken broth
  • Zest of 1 lemon

Instructions

  1. In a medium bowl, whisk together lemon juice, olive oil, minced garlic, chopped parsley and dill, Dijon mustard, salt, and black pepper to make the marinade.
  2. Place salmon fillets skin-side down in a shallow dish or zip-top bag. Pour marinade over salmon, coating each piece well. Let marinate for 15 to 20 minutes at room temperature.
  3. While salmon marinates, rinse quinoa under cold water. In a medium saucepan, bring broth to a boil. Add quinoa and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat, fluff with a fork, and stir in lemon zest.
  4. Trim tough ends from asparagus. Toss asparagus with a drizzle of olive oil, salt, and pepper. Optionally, sprinkle with garlic powder or smoked paprika.
  5. Preheat grill or grill pan over medium-high heat. Oil grates or pan to prevent sticking.
  6. Grill salmon skin-side down for 4-5 minutes per side (8-10 minutes total) until salmon flakes easily and reaches 125°F internal temperature. Grill asparagus alongside, turning occasionally, for 6-8 minutes until tender with grill marks.
  7. Remove salmon and asparagus from grill and let salmon rest for a couple of minutes.
  8. Serve salmon over lemon-zested quinoa with grilled asparagus on the side. Optionally, squeeze fresh lemon wedge over the dish before serving.

Notes

Pat salmon dry before marinating to prevent sticking. Ensure grill is preheated to medium-high heat. Let salmon cook undisturbed on skin side for at least 4 minutes before flipping. Optionally blanch asparagus for 1 minute before grilling to soften. Quinoa should be rinsed well to remove bitterness. Leftovers keep well refrigerated for up to 2 days and can be gently reheated or eaten cold.

Nutrition

Keywords: grilled salmon, lemon herb salmon, asparagus, quinoa, healthy dinner, quick recipe, weeknight meal, gluten-free, dairy-free

Find it online: https://novanosh.com/easy-zesty-grilled-lemon-herb-salmon-recipe-with-asparagus-and-quinoa/