Salmon, Quinoa & Asparagus

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 486.4
  • Total Fat: 20.2 g
  • Cholesterol: 48.5 mg
  • Sodium: 976.8 mg
  • Total Carbs: 44.4 g
  • Dietary Fiber: 8.4 g
  • Protein: 35.6 g

View full nutritional breakdown of Salmon, Quinoa & Asparagus calories by ingredient
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Number of Servings: 2


    6 oz fillet of salmon, cut in 2 pieces
    1/2 cup quinoa (dry)
    1 cup vegetable broth
    1 bunch asparagus (about 30 spears)
    1.5 tbsp coconut oil
    1.5 tbsp soy sauce or liquid aminos
    1.5 tbsp dijon mustard
    1.5 tbsp rice wine vinegar
    2-3 drops liquid stevia or 1 tsp of honey, optional


Mix together the coconut oil, soy sauce, mustard and vinegar. (Plus sweetener if you decide to use it.)

Pour 2/3 of mixture on top of salmon, and let marinate for 10 minutes.

Meanwhile, boil veggie broth, reduce heat, and cook 1/2 cup quinoa for 15-20 minutes.

Steam asparagus for 8 minutes.

Place salmon in a pan on your stove-top (or you can grill it) and cook for 5 minutes at medium-high heat, or until fully cooked.

When quinoa is done, place onto serving plates. Top with asparagus and drizzle remaining sauce on asparagus and quinoa. Add the salmon, and enjoy!

Serves 2

**To reduce sodium, use low sodium soy sauce or reduce the amount by half**

Number of Servings: 2

Recipe submitted by SparkPeople user PEARLGIRL08.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • Very Good
    this looks great! can't wait to try it. ;)
    - 4/3/13

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  • Very Good
    Very good - Simple, nutritious and easy to make. I used Olive Oil instead of the coconut oil and Apple Cider Vinegar instead of the rice wine vinegar (and liquid aminos) because these are what I had on hand. - 5/1/12

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  • Very Good
    This is fantastic! I didn't have coconut oil so I used sesame oil (not sure what that does to the calories though). I grilled the fish on my trusty George Foreman grill and, instead of pouring the marinade on the asperagus, I used lemon juice and fresh ground pepper. Leftovers tomorrow! - 6/26/10

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