Diet & Healthy
Baked Salmon and Asparagus Bowl, Low-Carb and Rich in Omega-3
Prep
15 min
Cook
20 min
Servings
2
Level
Easy
A wholesome bowl featuring juicy baked salmon paired with crisp asparagus and warm quinoa, drizzled with a fresh lemon-dill sauce. This diet-friendly meal is packed with protein and omega-3s, perfect for a lunch or dinner that's satisfying without the guilt. Great for anyone watching their carb intake but still craving a delicious meal.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams salmon fillet, cut into portions
- 150 grams asparagus, tough ends trimmed
- 100 grams white quinoa, rinsed clean
- 200 ml water, for cooking the quinoa
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 lemon, juiced and zested
- 3 tbsp low-fat plain yogurt
- 1 tbsp fresh dill, finely chopped (or celery leaves)
- 80 grams cherry tomatoes, halved
- 1/2 tsp salt
- 1/4 tsp ground black pepper
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👩🍳 Instructions
- 1 Preheat the oven to 200°C (390°F) for 10 minutes before use.
- 2 Cook the quinoa with 200 ml water and a pinch of salt in a small saucepan over medium heat. Cook for 12-15 minutes until the water is absorbed and the quinoa looks translucent and fluffy, then remove from heat and set aside.
- 3 Coat the salmon with 1 tbsp olive oil, half of the minced garlic, salt, pepper, and a bit of lemon zest. Let it sit for 10 minutes so the seasoning soaks in.
- 4 Place the salmon and asparagus on a baking sheet lined with parchment paper, drizzle the remaining olive oil and garlic over the asparagus. Bake in the 200°C (390°F) oven for 12-15 minutes until the salmon is cooked through (the flesh flakes easily with a fork and the center is no longer translucent) and the asparagus is tender with lightly browned edges.
- 5 While waiting, make the sauce by mixing the plain yogurt, lemon juice, and chopped dill in a small bowl. Stir until well combined into a light, creamy sauce.
- 6 Arrange the quinoa at the bottom of a bowl, top with the baked salmon and asparagus, and add the fresh cherry tomatoes.
- 7 Drizzle with the lemon-dill yogurt sauce before serving while warm.
💡 Tips
• Choose fresh salmon with a bright orange color and firm texture for juicier baked results.
• Don't overcook the salmon — 12-15 minutes at 200°C (390°F) is enough; too long will dry out the flesh.
• Quinoa can be swapped for brown rice or shirataki rice for a lower-calorie carb variation.
• The yogurt sauce can be thinned out with a bit of water if you prefer a lighter dressing texture.
📊 Nutrition Facts / serving
380
Calories (kcal)
32 g
Protein
18 g
Fat
22 g
Carbs
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