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Herb-Crusted Salmon with Quinoa and Asparagus
Herb-Crusted Salmon with Quinoa and Asparagus

Herb-Crusted Salmon with Quinoa and Asparagus
A sophisticated dish featuring herb-crusted salmon, served with quinoa and asparagus.
Herb-Crusted Salmon with Quinoa and Asparagus

To provide a balanced meal with high-quality protein, complex carbohydrates, and essential vitamins to support recovery and muscle repair after training.

Ingredients:
1
Servings
  • 200
    g
     salmon fillet
  • 100
    g
     quinoa
  • 150
    g
     asparagus
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Salmon with Quinoa and Asparagus
Instructions:
  1. Preheat the oven to 200°C.
  2. Rinse the quinoa under cold water and cook according to package instructions.
  3. Trim the asparagus and toss with olive oil, salt, and pepper. Roast in the oven for 15 minutes.
  4. Chop parsley and thyme finely. Mix with minced garlic, lemon zest, salt, and pepper.
  5. Brush salmon fillet with olive oil and press the herb mixture onto the top.
  6. Place salmon on a baking sheet and bake for 12-15 minutes until cooked through.
  7. Serve the salmon over a bed of quinoa with roasted asparagus on the side. Squeeze lemon juice over the top before serving.
Nutrition Per Serving 600 g Per 100g
Energy 502 kcal 84 kcal
Protein 40 g 6.7 g
Fibre 7 g 1.2 g
Salt 1 g 0.2 g
Sugar 3 g 0.5 g
Carbohydrates 35 g 5.8 g
Fat 25 g 4.2 g
  • 200
    g
     salmon fillet
  • 100
    g
     quinoa
  • 150
    g
     asparagus
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Rinse the quinoa under cold water and cook according to package instructions.

Trim the asparagus and toss with olive oil, salt, and pepper. Roast in the oven for 15 minutes.

Chop parsley and thyme finely. Mix with minced garlic, lemon zest, salt, and pepper.

Brush salmon fillet with olive oil and press the herb mixture onto the top.

Place salmon on a baking sheet and bake for 12-15 minutes until cooked through.

Serve the salmon over a bed of quinoa with roasted asparagus on the side. Squeeze lemon juice over the top before serving.

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