High-protein wild salmon fillet with lemon asparagus and quinoa

High-protein wild salmon fillet with lemon asparagus and quinoa: a light, high-protein recipe with wild salmon, green asparagus, unwaxed lemon and fluffy quinoa.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 540 kcal per serving
• Protein: 38 g
• Fat: 26 g
• Carbs: 35 g

Ingredients

• 2 wild salmon fillets
• 400g green asparagus
• 1 unwaxed lemon
• 100g quinoa
• 2 tbsp olive oil
• 1 tsp dried dill
• Salt
• Pepper

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve · grater

1. Rinse the quinoa thoroughly in a sieve and cook in water until soft and fluffy. Then let it steam dry briefly.
2. Wash the green asparagus, snap off the woody ends and cut into pieces. Zest the unwaxed lemon and squeeze the juice.
3. Gently heat the olive oil in a wide frying pan. Season the wild salmon fillets with salt, pepper and dried dill and fry gently, skin side down first, for 4–5 min.
4. Add the green asparagus to the salmon and cook briefly until tender-crisp. Finish with lemon juice and a little lemon zest.
5. Add the quinoa or serve it separately, and season everything to taste with salt, pepper and dried dill.
6. Serve hot, bringing the high-protein wild salmon fillet with lemon asparagus and quinoa straight to the table.

Good to know

When it needs to be quick but still taste like a proper meal, this dish is a gift. Fresh, satisfying and pleasantly clear in flavour.

Swaps

Wild salmon fillet → trout (also provides protein and omega-3 fatty acids); quinoa → buckwheat (brings fibre and minerals); green asparagus → broccoli (contains fibre and vitamin C); olive oil → avocado oil (heat-stable, mainly monounsaturated fats).

Allergens

Contains fish; quinoa is naturally gluten-free but may contain traces from production. Good for children if the salmon is cooked thoroughly and the asparagus is soft enough; in pregnancy, only use fish that is fully cooked through.

Dairy-free recipes