Ingredients:

  • 2 (6-ounce) salmon fillets, skin on or off (170g each)
  • 1 tablespoon olive oil (15ml)
  • 1 lemon, zested and juiced
  • 1/4 cup fresh parsley, chopped (6g)
  • 1/4 cup fresh dill, chopped (6g)
  • 2 cloves garlic, minced
  • 1/4 cup panko breadcrumbs (30g)
  • 1 tablespoon grated Parmesan cheese (7g)
  • Salt and freshly ground black pepper, to taste
  • 1 bunch asparagus, trimmed (about 1 pound/450g)
  • 1 tablespoon olive oil (15ml)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup quinoa, rinsed (90g)
  • 1 cup water or vegetable broth (240ml)

Instructions:

  1. Combine quinoa and water (or broth) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (if using).
  3. Pat salmon fillets dry with paper towels. Place on the prepared baking sheet. Drizzle with olive oil, salt, and pepper.
  4. In a small bowl, combine lemon zest, parsley, dill, garlic, panko breadcrumbs, Parmesan cheese, a pinch of salt, and pepper.
  5. Spoon the herb crust evenly over the top of each salmon fillet, pressing gently to adhere.
  6. Toss asparagus with olive oil, salt, and pepper on the baking sheet alongside the salmon. Ensure the asparagus are in a single layer.
  7. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The asparagus should be tender-crisp. Check for an internal temperature of 145°F (63°C) in the thickest part of the salmon if using a thermometer.
  8. Serve the salmon and asparagus immediately over a bed of quinoa. Squeeze fresh lemon juice over the salmon before serving (if desired).