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Garlic Butter Pan Roasted Salmon with Crispy Quinoa and Parmesan Asparagus

This Garlic Butter Pan Roasted Salmon with Crispy Quinoa and Parmesan Asparagus is the perfect Spring dinner! Easy, delicious and your new go-to!

Course dinner, Main Course
Cuisine American
Keyword crispy quinoa, easy fish recipes, garlic butter, pan roasted salmon, parmesan asparagus
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Author Haylie


Garlic Butter Pan Roasted Salmon

  • 8 oz fresh salmon (sliced into 2 filets)
  • 2 tbsp salted butter
  • generous pinch of salt to season
  • 4 tsp minced parsley
  • 2 large cloves garlic, minced
  • juice of 1/2 lemon

Parmesan Asparagus

  • 1/2 lb fresh asparagus
  • 1/4 cup shredded parmesan (plus more for garnish)
  • salt and pepper to season
  • 1 tbsp olive oil

Crispy Quinoa

  • 1/2 cup quinoa
  • 1 cup water
  • 1 tsp olive oil
  • 1 tsp salt


Parmesan Asparagus

  1. Preheat oven to 350. Slice the ends off of the asparagus. Add them to a large bowl with 1 tbsp of olive oil, a generous pinch of salt and pepper as well as 1/4 cup of shredded parmesan cheese. Mix together with your hands. Place in oven and roast for 10-15 minutes, flipping halfway. Once done, add more shredded parmesan as a garnish if desired. 

Crispy Quinoa

  1. In a medium pot, add 1/2 cup of quinoa with 1 cup of water and a pinch of salt. Bring to a rolling boil. Once boiling, reduce the heat to let simmer. Simmer for 15 minutes with the pot covered. Quinoa is done when it's able to be fluffed with a fork. 

  2. Once it's done, add the quinoa in a single layer to a non-stick skillet along with 1/2 tsp of olive oil. Let it cook on medium heat until it becomes golden brown and crispy, stirring occasionally.

Garlic Butter Pan Roasted Salmon

  1. Mince your 2 cloves of garlic as well as the parsley. Mix the garlic and parsley in with the room temperature butter until well combined. Set this aside. 

  2. In your pan, add olive oil to coat the bottom of the pan and let it heat on low/medium heat. Pat the 2 salmon filets dry with a paper towel. Generously salt the skin sides and place the salmon skins side DOWN in the pan. Let them cook on low/medium heat for 6 minutes, leaving them alone and NOT messing with the salmon. Let it do its thing! If it starts smoking, reduce the heat or take off stove eye for several seconds. 

  3. While the skin side is cooking, make sure and salt the other side as well. When the 6 minutes is up, gently flip it. Add the garlic butter. Let it melt fully and then begin basting the salmon. Tilt the pan and spoon the butter/garlic/herb mixture onto the salmon. Let it cook on this side for a total of 6 minutes as well. Finish with a squeeze of juice of 1/2 lemon. 


  1. Assemble your plates! Add a generous scoop of the crispy quinoa to your plate, along with one salmon filet and the roasted parmesan asparagus. Enjoy! 

Recipe Notes

In regards to a timeline, I would start the quinoa first. While it's cooking, roast the asparagus. While the asparagus is roasting, start the salmon. It should all get done around the same time. I found that it only took about 2-3 minutes to crisp up the quinoa, which is great because it gives the salmon time to rest. Enjoy!