You know those nights when you crave something delicious but don’t want to spend hours in the kitchen? That’s exactly why I fell in love with this grilled salmon with quinoa and roasted asparagus combo. It’s become my go-to weeknight hero – packed with protein, fiber, and all those good-for-you nutrients, but still so simple to throw together. The first time I made it, I couldn’t believe how something so healthy could taste this satisfying. Now it’s my little secret for impressing dinner guests (who always ask for the recipe) or treating myself to a proper meal after a long day.

The beauty of this dish is how everything comes together in perfect harmony – the rich, flaky salmon with its crispy skin, the nutty quinoa that soaks up all the flavors, and those roasted asparagus spears with their irresistible char. Plus, you can customize it endlessly – swap in different grains, change up the veggies, or play with seasonings. It’s one of those rare meals that feels indulgent while being genuinely good for you.

Ingredients for Grilled Salmon with Quinoa and Roasted Asparagus

Here’s what you’ll need to make this healthy, flavor-packed meal (I always double-check my pantry before starting!):

• 2 salmon fillets (6 oz each, skin-on for best results)
• 1 cup quinoa (uncooked – I prefer tri-color for visual appeal)
• 2 cups water or vegetable broth (broth adds extra flavor)
• 1 bunch asparagus (about 1 lb, look for firm stalks)
• 2 tbsp olive oil (divided – we’ll use it for both veggies and fish)
• 1 tsp salt (I use kosher salt for better distribution)
• 1/2 tsp black pepper (freshly ground if you have it)
• 1 tsp garlic powder (or 2 cloves fresh minced garlic)
• 1 lemon (for both seasoning and garnish)

Ingredient Notes and Substitutions

Don’t stress if you’re missing something – this recipe is super adaptable! Swap vegetable broth for chicken broth if that’s what you have, or just use water in a pinch. No asparagus? Try broccoli florets or zucchini spears instead (roast them the same way). Fresh garlic works wonderfully if you prefer it over garlic powder – just mince it fine. And if quinoa isn’t your thing, brown rice or farro make excellent substitutes (though you’ll need to adjust cooking times). The key is fresh salmon if possible – but frozen works too if thawed properly (pat it dry extra well!).

How to Make Grilled Salmon with Quinoa and Roasted Asparagus

Okay, let’s get cooking! The magic of this dish is how everything comes together at the same time with minimal fuss. I like to start with the quinoa since it can hang out while we work on the other components. Then we’ll get those asparagus roasting while the salmon grills to perfection. Trust me, once you get the rhythm down, you’ll be making this meal on autopilot!

Preparing the Quinoa

First things first – rinse that quinoa! I can’t stress this enough. Give it a good swish under cold water in a fine-mesh strainer to remove the natural coating (saponin) that can make it taste bitter. Then combine 1 cup quinoa with 2 cups liquid in a saucepan – I prefer vegetable broth for extra flavor, but water works too. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes – this is crucial for fluffy quinoa! Then fluff with a fork.

Roasting the Asparagus

While the quinoa cooks, prep your asparagus. Snap off the tough ends – they’ll naturally break where they should. Toss the spears with 1 tablespoon olive oil, half the salt and pepper, and spread them in a single layer on a baking sheet (crowding makes them steam instead of roast). Pop them in a 400°F oven for 10 minutes – you want them tender with some crispy, caramelized bits. Give the pan a shake halfway through for even cooking.

Grilling the Salmon

Now for the star of the show! Pat your salmon fillets dry (this helps get that perfect sear). Rub with remaining olive oil and season with garlic powder and the rest of the salt and pepper. Heat your grill or grill pan to medium-high. Start skin-side down – don’t touch it for 4-5 minutes! This gives you that gorgeous crispy skin. Flip carefully with a spatula and cook another 3-4 minutes until just opaque. Pro tip: Squeeze some lemon over the salmon right as it comes off the heat for maximum zing!

Tips for Perfect Grilled Salmon with Quinoa and Roasted Asparagus

After making this dish more times than I can count, I’ve picked up some game-changing tricks! First – always, always pat that salmon dry with paper towels before seasoning. It makes all the difference for getting that gorgeous crispy skin instead of steamed fish. And don’t skip letting the quinoa rest those 5 minutes after cooking – that’s when it magically becomes fluffy instead of mushy.

For the asparagus, I line my baking sheet with foil (hello, easy cleanup!) and make sure the spears aren’t touching. They need their personal space to roast properly. When grilling, resist the urge to poke and prod the salmon – let it develop that perfect crust before flipping. And my secret weapon? Keep those lemon slices handy – a squeeze at the end brightens up everything beautifully!

Serving Suggestions for Grilled Salmon with Quinoa and Roasted Asparagus

Oh, the fun part – plating up this gorgeous meal! I love arranging everything on big, colorful plates so you can see all those beautiful textures. Sometimes I’ll drizzle a quick balsamic glaze over the salmon (just reduce balsamic vinegar with a touch of honey) or add creamy avocado slices for extra richness. A sprinkle of fresh herbs like dill or parsley makes it look fancy with zero effort.

For a complete meal, I often add a simple side salad with lemon vinaigrette – the brightness cuts through the richness perfectly. And don’t forget extra lemon wedges! That fresh citrus squeeze right before eating makes all the flavors pop. My husband loves crumbling a bit of feta over his quinoa for extra tang – try it!

Storing and Reheating Grilled Salmon with Quinoa and Roasted Asparagus

Here’s my golden rule for leftovers – store everything separately! The salmon goes in one container, quinoa in another, and asparagus in its own little home. They’ll keep fresh in the fridge for up to 2 days this way. When reheating, go low and slow – especially with the salmon. I microwave it at 50% power or warm it gently in a skillet with a splash of water to prevent dryness. The quinoa revives beautifully with a quick steam or a drizzle of broth while reheating. And the asparagus? Honestly, I often eat it cold straight from the fridge – it’s that good!

Nutritional Information for Grilled Salmon with Quinoa and Roasted Asparagus

Here’s the breakdown per serving (and remember – these are estimates that can vary based on your exact ingredients and brands): A generous plate gives you about 450 calories, packed with 30g of protein from that beautiful salmon, 35g of complex carbs from the quinoa, and a healthy 6g of fiber. You’re looking at just 3g of sugar and a balanced 20g of good fats – mostly those heart-healthy unsaturated ones from the olive oil and salmon. It’s the kind of meal that keeps you full for hours without weighing you down!

Frequently Asked Questions

Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw it completely in the fridge overnight first. Here’s my trick – pat it extra dry with paper towels before seasoning to remove all that moisture. Frozen salmon works great, though fresh does give you slightly better texture.

How can I meal prep this dish?
This is one of my favorite meal prep recipes! Cook everything as directed, then store components separately in airtight containers. The quinoa keeps beautifully for 4 days, asparagus for 3, and salmon for 2. When ready to eat, I assemble and reheat – though I often enjoy the salmon cold right from the fridge!

What’s the best way to get crispy salmon skin?
Three secrets: 1) Dry the skin thoroughly, 2) Medium-high heat, and 3) Don’t move it! Resist flipping until it naturally releases from the grill (about 4-5 minutes). That patience gives you that perfect golden crispiness every time.

Can I make this without a grill?
Of course! A grill pan works wonderfully, or you can bake the salmon at 400°F for 12-15 minutes. I’ve even cooked it stovetop in a hot skillet with great results. The key is getting that skin crispy, no matter your cooking method.

Grilled Salmon with Quinoa: A Flavorful Healthy Meal in 30 Minutes

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• Author: ushinzomr
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Diet: Low Calorie

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Description

A healthy and balanced meal featuring grilled salmon, quinoa, and roasted asparagus. Perfect for a nutritious dinner.

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Ingredients

Scale 1x2x3x

• 2 salmon fillets (6 oz each)
• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 bunch asparagus (trimmed)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 lemon (sliced)

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Instructions

1. Preheat grill to medium-high heat.
2. Rinse quinoa under cold water and cook with water or broth for 15 minutes.
3. Toss asparagus with olive oil, salt, and pepper. Roast at 400°F for 10 minutes.
4. Season salmon with salt, pepper, and garlic powder. Grill for 4-5 minutes per side.
5. Serve salmon with quinoa and roasted asparagus. Garnish with lemon slices.

Notes

• Use fresh salmon for best results.
• Adjust seasoning to taste.
• Store leftovers in an airtight container for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: International

Nutrition

• Serving Size: 1 plate
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 70mg

Keywords: grilled salmon, quinoa, roasted asparagus, healthy meal, nutritious dinner