Lemon Herb Salmon and Asparagus with Quinoa
Looking for a vibrant, restaurant-quality dinner that nourishes your body and keeps your health goals perfectly on track? This GLP-1 friendly lemon herb salmon and asparagus meal is a beautifully balanced plate of lean protein, healthy fats, and complex carbohydrates. When you are managing your appetite, focusing on high-quality, whole foods that digest easily and keep you satisfied for hours is essential.
Flaky, oven-roasted salmon takes center stage, delivering high-quality protein and heart-healthy omega-3 fatty acids that protect muscle mass and support joint health. Paired with tender, fiber-rich roasted asparagus and a perfectly portioned side of nutty quinoa, this dish is naturally low-glycemic and exceptionally gentle on the stomach. Brightened with fresh lemon juice, zesty garlic, and fragrant dill, it is a clean, refreshing dinner that makes eating well feel completely effortless.
Serving size
Ingredients
- 4 oz. Salmon Fillet
- 1 cup Asparagus, trimmed
- ¼ cup Cooked Quinoa
- 1 tsp. Olive Oil
- 1 tbsp. Fresh Lemon Juice
- 1 tsp. Lemon Zest
- 1 tsp. Garlic Powder
- 1 tsp. Dried Dill
- Salt and Pepper, to taste
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Place salmon and asparagus on a baking sheet.
Step 3
Drizzle with olive oil and lemon juice. Sprinkle with lemon zest, garlic powder, dill, salt, and pepper.
Step 4
Roast for 12–15 minutes, or until the salmon flakes easily with a fork.
Step 5
While the salmon cooks, prepare quinoa according to package directions.
Step 6
Serve salmon and asparagus alongside the cooked quinoa.
Step 7
Garnish with an extra squeeze of fresh lemon, if desired.
