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Honey-Glazed Salmon with Roasted Asparagus & Lemon-Herb Quinoa (Easy & Healthy Recipe)

Eunice By Eunice
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Contents

Looking for a healthy dinner that’s both delicious and easy to prepare? This honey-glazed salmon with roasted asparagus and lemon-herb quinoa is a true ‘Salmon Sensation’ that will elevate your weeknight meals. Perfect for busy professionals and health-conscious home cooks, this sheet pan salmon dinner delivers restaurant-quality results in just 30 minutes.

Quick Info

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Calories: 485 per serving

Nutritional Information (per serving)

  • Protein: 34g
  • Carbohydrates: 42g
  • Fat: 22g
  • Fiber: 5g
  • Sugar: 12g
  • Sodium: 420mg

Why You’ll Love This Recipe

What makes this salmon recipe truly special is the luscious honey glaze. The combination of honey, soy sauce, ginger, and garlic creates a sweet and savory masterpiece that caramelizes beautifully on the baked salmon. This healthy salmon dinner not only delivers on flavor but also provides:

  • Heart-healthy omega-3 fatty acids from the salmon
  • Complete protein from quinoa
  • Fiber and antioxidants from asparagus
  • Natural sweetness from honey (no processed sugars)
  • One-pan cooking for easy cleanup

Ingredients

For the Honey-Glazed Salmon

  • 4 (6-ounce) fresh salmon fillets (skin-on or skinless)
  • 3 tablespoons honey (raw or local preferred)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh ginger (grated)
  • 2 cloves garlic (minced)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon red pepper flakes (optional)

For the Roasted Asparagus

  • 1 pound fresh asparagus spears
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Lemon-Herb Quinoa

  • 1 cup quinoa (rinsed)
  • 2 cups vegetable broth
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh dill, parsley, and chives (finely chopped)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Equipment Needed

  • Baking sheet
  • Parchment paper
  • Small saucepan
  • Medium saucepan
  • Mixing bowls
  • Measuring spoons and cups
  • Whisk
  • Fine-mesh strainer (for rinsing quinoa)
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Step-by-Step Instructions

1. Prepare the Salmon Glaze

  1. In a small saucepan, combine:
  • Honey
  • Soy sauce
  • Grated ginger
  • Minced garlic
  • Lemon juice
  • Red pepper flakes (if using)
  1. Simmer over medium-low heat until slightly thickened (about 5 minutes)
  2. Set aside to cool slightly

2. Roast the Asparagus

  1. Preheat oven to 400°F (200°C)
  2. Wash and trim asparagus spears
  3. Toss with olive oil, salt, and pepper
  4. Spread in a single layer on a baking sheet
  5. Roast for 10-12 minutes, or until tender-crisp

3. Cook the Quinoa

  1. Rinse quinoa thoroughly in a fine-mesh strainer
  2. Combine quinoa and vegetable broth in a medium saucepan
  3. Bring to a boil, then reduce heat and simmer for 15-20 minutes
  4. Once cooked, fluff with a fork
  5. Stir in:
  • Lemon juice
  • Fresh herbs
  • Olive oil
  • Salt and pepper

4. Glaze and Bake the Salmon

  1. Keep oven at 400°F (200°C)
  2. Line a baking sheet with parchment paper
  3. Place salmon fillets on the prepared sheet
  4. Brush generously with honey glaze
  5. Bake for 12-15 minutes
  6. Brush with more glaze during the last 2-3 minutes

5. Assemble and Serve

  1. Plate the quinoa as a base
  2. Top with glazed salmon
  3. Arrange asparagus alongside
  4. Garnish with:
  • Fresh herbs
  • Lemon wedges
  • Extra glaze (if desired)

Pro Tips for Perfect Results

Selecting Ingredients

  • Choose fresh, wild-caught salmon when possible
  • Look for bright green, firm asparagus spears
  • Use high-quality honey for the best flavor
  • Select fresh herbs for maximum flavor impact

Cooking Tips

  • Don’t overcook the salmon; it should be just opaque in the center
  • Test asparagus doneness with a fork – it should be tender-crisp
  • Rinse quinoa thoroughly to remove bitterness
  • Let salmon rest for 5 minutes before serving

Variations and Substitutions

Protein Options

  • Substitute salmon with:
  • Chicken breast (adjust cooking time)
  • Firm white fish
  • Tofu steaks

Vegetable Alternatives

  • Instead of asparagus, try:
  • Roasted broccoli
  • Brussels sprouts
  • Green beans
  • Mixed bell peppers

Grain Options

  • Replace quinoa with:
  • Brown rice
  • Couscous
  • Cauliflower rice (low-carb)
  • Farro

Meal Prep and Storage

Make Ahead

  • Prepare glaze up to 3 days in advance
  • Cook quinoa 1-2 days ahead
  • Clean and trim asparagus the day before

Storage Instructions

  • Refrigerate leftovers in airtight containers for up to 3 days
  • Store glaze separately for up to 1 week
  • Freeze uncooked glazed salmon for up to 3 months

Frequently Asked Questions

What’s the best type of salmon to use?

Wild-caught Alaskan salmon offers the best flavor and highest nutrient content. King (Chinook) or Sockeye salmon are excellent choices for this recipe.

How do I know when the salmon is perfectly cooked?

The salmon is done when it flakes easily with a fork but is still slightly translucent in the center. Internal temperature should reach 145°F (63°C).

Can I make this recipe ahead of time?

Yes! Prepare the glaze and cook the quinoa in advance. Roast the asparagus and cook the salmon just before serving for best results.

Is this recipe gluten-free?

Yes, if you use gluten-free soy sauce or tamari. All other ingredients are naturally gluten-free.

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Honey-Glazed Salmon with Roasted Asparagus & Lemon-Herb Quinoa

A nutritious and elegant salmon dish featuring a sweet-savory honey glaze, paired with tender roasted asparagus and fluffy lemon-herb quinoa. This restaurant-quality meal comes together in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food, Mediterranean
Servings 4 People
Calories 485 kcal

Ingredients
  

  • 6 ounce Salmon fillets Skin or Skinless
  • 1 pound Asparagus spears Woody ends trimmed
  • 1 cup Quinoa Rinsed
  • 3 tbsp honey Raw or local preferred fere
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp fresh garlic minced
  • 1 tbsp lemon juice divided
  • 1/4 tbsp red pepper flakes optional

Instructions
 

  • Prepare the Glaze
  • In a small saucepan, combine honey, soy sauce, grated ginger, minced garlic, and 1 tablespoon lemon juice.
  • Bring to a simmer over medium-low heat and cook for about 5 minutes until slightly thickened.
  • Remove from heat and set aside.
  • Roast the Asparagus
  • Preheat oven to 400°F (200°C).
  • Toss asparagus with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
  • Arrange in a single layer and roast for 10-12 minutes until tender-crisp.
  • Cook the Quinoa
  • In a medium saucepan, bring rinsed quinoa and vegetable broth to a boil.
  • Reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed.
  • Remove from heat and let stand, covered, for 5 minutes.
  • Fluff with a fork and stir in 1 tablespoon olive oil, 2 tablespoons lemon juice, fresh herbs, salt, and pepper.
  • Cook the Salmon
  • Line a baking sheet with parchment paper and place salmon fillets on it.
  • Brush generously with the honey glaze.
  • Bake at 400°F for 12-15 minutes until salmon flakes easily with a fork.
  • During the last 2-3 minutes of cooking, brush with additional glaze.

Notes

For best results, use wild-caught salmon and fresh asparagus.
 
Don’t overcook the salmon—it should be just opaque in the center.
 
Rinse quinoa thoroughly before cooking to remove bitterness.
 
The honey glaze can be made ahead and refrigerated for up to 3 days.
 
Store leftovers in airtight containers in the refrigerator for up to 3 days.

Nutrition

Serving: 1PlateCalories: 485kcalCarbohydrates: 42gProtein: 34gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 65mgSodium: 420mgFiber: 5gSugar: 12gVitamin A: 950IUVitamin C: 15mgCalcium: 60mgIron: 2.5mg
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