We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Herb-Crusted Salmon with Quinoa and Asparagus
Herb-Crusted Salmon with Quinoa and Asparagus

Herb-Crusted Salmon with Quinoa and Asparagus
A sophisticated dish featuring herb-crusted salmon, served with quinoa and asparagus.
Herb-Crusted Salmon with Quinoa and Asparagus
Ingredients:
1
Servings
  • 200
    g
     salmon fillet
  • 100
    g
     quinoa
  • 150
    g
     asparagus
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Salmon with Quinoa and Asparagus
Instructions:
  1. Preheat the oven to 200°C.
  2. Rinse the quinoa under cold water and cook according to package instructions.
  3. Trim the asparagus and toss with olive oil, salt, and pepper. Roast in the oven for 15 minutes.
  4. Chop parsley and thyme finely. Mix with minced garlic, lemon zest, salt, and pepper.
  5. Brush salmon fillet with olive oil and press the herb mixture onto the top.
  6. Place salmon on a baking sheet and bake for 12-15 minutes until cooked through.
  7. Serve the salmon over a bed of quinoa with roasted asparagus on the side. Squeeze lemon juice over the top before serving.
Nutrition Per Serving 600 g Per 100g
Energy 502 kcal 84 kcal
Protein 40 g 6.7 g
Fibre 7 g 1.2 g
Salt 1 g 0.2 g
Sugar 3 g 0.5 g
Carbohydrates 35 g 5.8 g
Fat 25 g 4.2 g
  • 200
    g
     salmon fillet
  • 100
    g
     quinoa
  • 150
    g
     asparagus
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Rinse the quinoa under cold water and cook according to package instructions.

Trim the asparagus and toss with olive oil, salt, and pepper. Roast in the oven for 15 minutes.

Chop parsley and thyme finely. Mix with minced garlic, lemon zest, salt, and pepper.

Brush salmon fillet with olive oil and press the herb mixture onto the top.

Place salmon on a baking sheet and bake for 12-15 minutes until cooked through.

Serve the salmon over a bed of quinoa with roasted asparagus on the side. Squeeze lemon juice over the top before serving.

Contact About
Privacy Policy Terms of Service Sitemap