Lemon-Dill Baked Salmon

PregnancyAmericanEasyServes 230 min

Thoroughly cooked low-mercury salmon fillet with a lemon-dill glaze, served with quinoa and roasted asparagus.

This dish is a powerhouse for both mother and baby. The low-mercury salmon provides Omega-3 DHA, which is essential for building the baby's developing eyes and central nervous system. The combination of protein and complex carbohydrates from the quinoa ensures steady energy levels for the mother as blood volume and metabolic demands increase.

View Nutrition Facts

One serving≈760 kcal · 48 g protein

Calories760 kcal

Protein48 g

Carbs52 g · 2.6g sugar

Fat40 g · 7.2g sat

Fiber9.1 g

Sodium693 mg

Folate252 mcg DFE

Iron7.5 mg

Calcium108 mg

Choline182 mg

Iodine119 mcg

Vitamin D900 IU

Vitamin B125.4 mcg

DHA + EPA3,600 mg

Zinc3.6 mg

from its ingredients

Ingredients

12 oz salmon (cut into two fillets)
1 lemon, juiced and zested
2 tbsp fresh dill, chopped
2 tbsp olive oil
2 cloves garlic, minced
12 oz asparagus, trimmed
¾ cup quinoa, rinsed
1 ½ cups water
½ tsp salt
½ tsp black pepper

Cookware

Chef's knife
Cutting board
Measuring cups
Measuring spoons
Fine-mesh strainer
Microplane zester
Small saucepan — with lid
Sheet pan
Parchment paper
Small bowl
Tongs

Method

1Preheat your oven to 400°F. Line a sheet pan with parchment paper for easy cleanup. Rinse the quinoa in a fine-mesh strainer under cold water until the water runs clear to remove any bitter coating.
2In a small saucepan, combine the rinsed ¾ cup quinoa, 1 ½ cups water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer until all water is absorbed and the quinoa is tender, about 15 minutes.
3While the quinoa simmers, make the glaze. In a small bowl, whisk together the zest and juice of 1 lemon, 2 tbsp chopped dill, 2 minced garlic cloves, 1 tbsp olive oil, ¼ tsp salt, and ¼ tsp black pepper.
4Place the 12 oz of salmon fillets on one side of the prepared sheet pan. Spoon the lemon-dill glaze evenly over the top of each fillet, gently pressing the herbs onto the fish.
5On the other side of the sheet pan, spread out the 12 oz of trimmed asparagus. Drizzle with the remaining 1 tbsp olive oil, and sprinkle with ¼ tsp salt and ¼ tsp black pepper. Toss with your hands to coat the spears, then spread them back into a single, even layer so they roast rather than steam.
6Bake in the 400°F oven for 10-12 minutes, or until the salmon is fully cooked and flakes easily with a fork at its thickest part, and the asparagus is tender with slight browning on the edges.
7When the quinoa timer finishes, turn off the heat and let the covered pot rest undisturbed for 5 minutes. This steaming time makes it perfectly fluffy. After 5 minutes, fluff gently with a fork.
8Serve the roasted salmon alongside the tender asparagus and fluffy quinoa, spooning any extra juices from the sheet pan over the fish.

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