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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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