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Salmon & Quinoa on Asparagus with Lime Cilantro Sauce

This recipe looks beautiful when plated and has a very gourmet touch.  And, it is surprisingly easy to put together.

Adapted from Quinoa 365 — Serves 4


1/2 cup quinoa

1 cup water or chicken broth

1/2 cup light sour cream

3 tablespoons light mayonnaise

1 teaspoon grated lime zest

1 tablespoon fresh lime juice

1 tablespoon minced fresh cilantro

Pinch salt

1 teaspoon extra-virgin olive oil

Four fresh salmon fillets (4-6 ounces each)

1 pound asparagus


  • Bring quinoa and water or chicken broth to a boil in a small saucepan. Reduce heat to medium-low. Simmer, covered for 10 minutes. Remove from heat and let stand, covered, six minutes. Remove lid and fluff with fork.

  • Place a large pot of water on high heat for cooking asparagus. In small bowl, combine sour cream, mayonnaise, zest, 1 tablespoon lime juice, cilantro and salt. Mix well.

  • Preheat oven to 375 degrees. Place fillets on a foil-lined baking sheet and brush with oil. Place in oven and bake uncovered on center rack for about 11 to 14 minuets. (Salmon should be just barely cooked through and uniformly opaque.)

  • While salmon is cooking, prepare asparagus. Trim off the tough portion of each spear by grasping it and bending it near the bottom third. The asparagus will snap where it begins to get tough. Place in a large pot of boiling water. Cook for about three to five minutes until tender-crisp. Drain. Season with salt to taste.

  • Arrange asparagus on four dinner plates. Place a portion of quinoa over asparagus and top with salmon. Spoon lime dressing over salmon and serve immediately.


Not only is this recipe easy and beautiful but it is healthy too.  On one plate, you get a serving of whole grains in the quinoa, a vegetable and a lean protein with Omega-3 fatty acids in the salmon.  It is a win/win recipe.

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