Description
This zesty baked salmon is marinated in a delicious mix of olive oil, garlic, and fresh herbs, then roasted to perfection. It’s a healthy, flavorful dish that’s ideal for any occasion, served alongside garlic roasted asparagus and a refreshing quinoa salad.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
- 1 pound fresh asparagus
- 2 cloves garlic (for asparagus)
- 1 cup quinoa
- 2 cups water
- Diced cucumber
- Cherry tomatoes
Instructions
- In a medium-sized bowl, combine the olive oil, minced garlic, lemon zest, and lemon juice.
- Add the dried oregano and thyme to the bowl.
- Season the marinade with salt and pepper to taste.
- Whisk the marinade until all ingredients are well combined.
- Place the salmon fillets in a shallow dish or a resealable plastic bag.
- Pour the marinade over the salmon, ensuring each fillet is well coated.
- Cover the dish with plastic wrap or seal the bag, and refrigerate for at least 30 minutes (up to 2 hours for enhanced flavor).
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Remove the salmon from the marinade, allowing excess to drip off, and place the fillets skin-side down on the baking sheet.
- Spoon any remaining marinade over the top of the salmon fillets.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Preheat a separate oven to 400°F (200°C) or roast alongside the salmon.
- Trim 1 pound of fresh asparagus and place on a baking sheet.
- Drizzle with olive oil, and sprinkle with salt, pepper, and minced garlic (about 2 cloves).
- Toss to coat, then spread in a single layer.
- Roast for about 10-12 minutes, until tender and slightly crispy.
- Rinse 1 cup of quinoa under cold water.
- In a saucepan, combine rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes, until fluffy and water is absorbed.
- Let sit covered for 5 minutes, then fluff with a fork.
- In a bowl, combine cooked quinoa with diced cucumber, cherry tomatoes, and chopped parsley.
- Drizzle with olive oil and lemon juice, season with salt and pepper, and toss to combine.
- Once the salmon is done baking, let it rest for a couple of minutes.
- Serve a salmon fillet on each plate, garnished with fresh parsley.
- Serve with lemon wedges on the side.
Notes
- For best results, marinate the salmon for at least 30 minutes, but up to 2 hours is ideal.
- Feel free to customize the side dishes based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes