Brighten up your dinner table with this flavorful Lemon-Dill Pesto Salmon, a dish that combines the tangy zest of lemon with the aromatic qualities of dill. The fresh pesto creates a delightful crust on the salmon, enhancing its natural richness while keeping it moist and tender.
Served alongside fluffy garlic-infused quinoa and perfectly roasted asparagus, this dish is not only vibrant and delicious but also packed with nutrients. Whether you’re hosting a special dinner or enjoying a weeknight meal, this recipe is sure to impress!
Ingredients
INGREDIENTS
- 4 salmon fillets
- 1 cup fresh basil
- 1/2 cup fresh dill
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves
- 1 cup quinoa
- 2 cups vegetable broth
- 1 bunch asparagus
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a food processor, combine basil, dill, olive oil, lemon juice, lemon zest, Parmesan cheese, and garlic. Blend until smooth to make the pesto.
- Place salmon fillets on a baking sheet lined with parchment paper and season with salt and pepper. Spread a generous layer of lemon-dill pesto over each fillet.
- Trim the ends of the asparagus and place on the same baking sheet. Drizzle with olive oil, then season with salt and pepper. Roast salmon and asparagus for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Meanwhile, rinse quinoa under cold water, then combine with vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and stir in minced garlic.
- Serve the salmon on a bed of garlic quinoa, accompanied by roasted asparagus.
Notes
Tip: Marinate the salmon in the lemon-dill pesto for enhanced flavor.
For best results, marinate the salmon in the lemon-dill pesto for at least 30 minutes before cooking to amplify the flavors. Feel free to adjust the garlic in the quinoa based on your preference, and consider adding some chopped cherry tomatoes or spinach for extra color and nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave, and consider making a fresh batch of quinoa to accompany it, as it tends to dry out after a day.
