Lemon Herb Salmon with Quinoa and Asparagus
Pan-seared salmon served over fluffy quinoa with roasted asparagus, drizzled with lemon garlic oil. A delicious, high-protein pescatarian dinner that takes under 25 minutes.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by soc + Lila
soc created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Saucepan
Time saver
To save time, use pre-cooked packaged quinoa or prepare a batch ahead during meal prep.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Measure out 0
- 01
Measure out 0
Measure out 0.5 cup (90g) cooked quinoa and warm it in a small saucepan over low heat for 2 minutes.
Allow: 2 minutes
Tap card to mark done - 02
Snap off the woody ends of 1…
Snap off the woody ends of 1 cup (134g) asparagus stalks.
Tap card to mark done - 03
Heat 0
Heat 0.5 tbsp (7.5ml) olive oil in a skillet over medium-high heat until shimmered, about 2 minutes.
Look for: shimmered
Tap card to mark done - 04
Add asparagus to the skillet and cook…
Add asparagus to the skillet and cook for 5 to 6 minutes, turning occasionally, until bright green and tender-crisp.
Look for: bright green and tender-crisp
Tap card to mark done - 05
Season 150g salmon fillet with a pinch…
Season 150g salmon fillet with a pinch of salt and black pepper.
Tap card to mark done - 06
Heat the remaining 0
Heat the remaining 0.5 tbsp (7.5ml) olive oil in a non-stick skillet over medium heat (350°F / 175°C).
Tap card to mark done - 07
Place salmon skin-side down in the pan…
Place salmon skin-side down in the pan and cook for 4 to 5 minutes until skin is crisp and browned.
Look for: skin is crisp and browned
Tap card to mark done - 08
Flip salmon
Flip salmon, add 1 minced garlic clove and 1 tbsp (15ml) fresh lemon juice to the pan, and cook for another 3 to 4 minutes until flakes yield easily with a fork.
Look for: flakes yield easily with a fork
Tap card to mark done - 09
Plate the warmed quinoa
Plate the warmed quinoa, arrange roasted asparagus alongside, and top with the salmon and pan juices.
Ready when: everything is assembled and ready to enjoy
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