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- 4 salmon fillets - 2 tablespoons olive oil - 2 lemons (1 for juice, 1 for slices) - 2 teaspoons dried oregano - 2 teaspoons dried thyme - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cup asparagus, trimmed and cut into 2-inch pieces - Fresh parsley or cilantro, chopped (for garnish) You need a few key tools for this dish. Grab a sheet pan, parchment paper, and a small bowl for mixing. You will also want a sharp knife and a cutting board. A saucepan for cooking quinoa is essential too. This dish packs a punch with nutrients. Each serving provides healthy fats from the salmon and olive oil. The quinoa adds fiber and protein, making the meal filling. The veggies, asparagus, and tomatoes, offer vitamins and minerals. This bowl is good for your body and your taste buds! Start by mixing your marinade. In a small bowl, combine 2 tablespoons of olive oil with the juice of one lemon. Add 2 teaspoons of dried oregano, 2 teaspoons of dried thyme, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Season with salt and pepper to taste. This mix brings out the best flavors in the salmon. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup. Place 4 salmon fillets on one side of the pan. Brush half of your lemon herb marinade on top of each fillet. On the other side, arrange 1 cup of halved cherry tomatoes and 1 cup of trimmed asparagus cut into 2-inch pieces. Drizzle the remaining marinade over the veggies. Finish by placing thin lemon slices on the salmon. Now it’s time to bake! Place the sheet pan in your preheated oven. Bake for about 15-20 minutes. You’ll know it’s ready when the salmon flakes easily with a fork and the veggies are tender. Keep an eye on it to avoid overcooking. While the salmon and vegetables bake, cook your quinoa. In a saucepan, bring 2 cups of vegetable broth or water to a boil. Add 1 cup of rinsed quinoa. Reduce the heat, cover, and let it simmer for about 15 minutes. The quinoa will be fluffy, and all the liquid should be absorbed when done. This adds a nice base to your bowls. When picking salmon, look for bright, shiny skin. The flesh should be firm and springy. Fresh salmon has a clean, ocean-like smell. Avoid fish with a strong, fishy odor. Check for vibrant color; deep pink or red is best. If you can, buy salmon from a trusted source. This ensures quality and taste. Use a heavy-duty sheet pan for even cooking. Line it with parchment paper for easy cleanup. Arrange the salmon and veggies in a single layer. This helps them cook evenly. Don’t overcrowd the pan; give each piece room to breathe. This way, everything roasts, not steams. Always preheat your oven to the right temperature. This step is key for perfect results. To boost flavor, try adding fresh herbs like dill or basil. Squeeze extra lemon juice over the dish before serving. This adds a bright finish. You can also sprinkle a little feta cheese on top for a salty kick. For a smoky taste, add some smoked paprika. Don’t forget to adjust the seasoning to your liking. Taste as you go to find your perfect balance. {{image_2}} You can swap in other veggies for the cherry tomatoes and asparagus. Try bell peppers, zucchini, or broccoli. Each vegetable brings its own taste. This allows you to mix colors and textures. So, feel free to get creative with your choices. Just make sure to cut them into similar sizes for even cooking. Quinoa is great, but you can try other grains too. Brown rice or farro work well. Both add a nutty flavor. You could also use couscous for a quicker option. Each grain has its own texture and taste. Choose what you love or what you have on hand. If you don’t have oregano or thyme, don’t worry! You can use basil or dill instead. Both herbs add a fresh taste. You can also try fresh herbs for a bolder flavor. Just chop them finely and mix them in. You can easily customize the dish to match your taste. After you enjoy your Lemon Herb Salmon Bowls, store any leftovers quickly. Let the salmon and veggies cool down to room temperature. Place them in an airtight container. These bowls stay fresh in the fridge for up to three days. For best taste, eat them within this time. You can freeze the Lemon Herb Salmon Bowls too. However, I suggest freezing only the salmon and quinoa. Place them in a freezer-safe bag. Remove as much air as possible. They can last for up to three months in the freezer. Just remember, freezing may alter the texture of the veggies. When you are ready to eat, reheating is simple. If the salmon and quinoa are frozen, thaw them overnight in the fridge. To reheat, place everything in the oven at 350°F (175°C) for about 15 minutes. You can also use the microwave. Heat in short bursts, stirring in between. Enjoy your meal warm for the best flavor! You should cook salmon on a sheet pan for about 15 to 20 minutes. The salmon is ready when it flakes easily with a fork. Cooking times may vary based on thickness, so check for doneness. Yes, you can use fresh herbs! Fresh herbs add great flavor. Use three times more fresh herbs than dried. For example, use 6 teaspoons of fresh oregano instead of 2 teaspoons of dried. You can serve lemon herb salmon bowls with a side of leafy greens. They add crunch and freshness. A light vinaigrette pairs well with the meal. You can also add avocado slices for creaminess. Absolutely! This recipe is great for meal prep. You can store the salmon, quinoa, and veggies in separate containers. They stay fresh for up to four days in the fridge. Just reheat when you’re ready to enjoy! This post covered how to make lemon herb salmon bowls. We discussed ingredients, tools, nutritional facts, and step-by-step cooking. I shared tips on fresh salmon, cooking methods, and flavor ideas. You can also explore variations with veggies, grains, and herbs. Remember, cooking can be fun and easy. Use these steps to make a tasty dish. Your healthy meals can be quick with some planning. Enjoy your cooking and the delicious results!

Lemon Herb Salmon Bowls Sheet Pan

Discover the delicious and healthy Zesty Lemon Herb Salmon Bowls that are perfect for any meal! This quick recipe features tender salmon fillets marinated with zesty lemon and fresh herbs, served alongside flavorful quinoa and vibrant roasted vegetables. With just a few simple ingredients and easy steps, you can whip up a nutritious dish in under 35 minutes. Click through to explore this tasty recipe and elevate your mealtime!
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Ingredients
  

4 salmon fillets

2 tablespoons olive oil

2 lemons (1 for juice, 1 for slices)

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cup asparagus, trimmed and cut into 2-inch pieces

Fresh parsley or cilantro, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

    In a small bowl, mix together the olive oil, lemon juice, oregano, thyme, garlic powder, paprika, salt, and pepper to create a marinade.

      Place the salmon fillets on one side of the prepared sheet pan. Brush half of the lemon herb marinade over the salmon.

        On the other side of the sheet pan, arrange the cherry tomatoes and asparagus. Drizzle the remaining marinade over the vegetables.

          Thinly slice the remaining lemon and place a few slices on top of each salmon fillet.

            Bake in the preheated oven for about 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.

              While the salmon and veggies bake, cook the quinoa. Bring the vegetable broth (or water) to a boil in a saucepan, add the quinoa, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.

                To assemble the bowls, scoop some quinoa into each bowl, top with a salmon fillet, and spoon roasted vegetables on the side.

                  Garnish with fresh parsley or cilantro before serving.

                    Prep Time: 10 min | Total Time: 35 min | Servings: 4