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dinner
Baked Salmon with Lemon-Dill Quinoa
PreconceptionHealthy AmericanEasyServes 230 min
Oven-baked salmon fillet served on fluffy quinoa flavored with fresh dill and lemon.
This meal provides a fantastic steady baseline for fertility prep. Omega-3 fatty acids from the salmon promote healthy blood flow to reproductive organs for both partners, while simultaneously helping to reduce inflammation. Paired with folate-rich asparagus and nutrient-dense quinoa, it delivers the zinc and selenium needed for strong sperm formation and builds protective antioxidant stores for healthy egg quality.
View Nutrition Facts
One serving≈700 kcal · 47 g protein
Calories700 kcal
Protein47 g
Carbs51 g · 3.1g sugar
Fat33 g · 6.3g sat
Fiber7.8 g
Sodium1,097 mg
Folate222 mcg DFE
Iron6.2 mg
Calcium90 mg
Choline173 mg
Iodine119 mcg
Vitamin D900 IU
Vitamin B125.4 mcg
DHA + EPA3,600 mg
Zinc3.3 mg
from its ingredients
Ingredients
12 oz salmon (cut into two fillets)
¾ cup quinoa, rinsed
1 ½ cups vegetable broth
8 oz asparagus, ends trimmed
1 lemon, zested and juiced
2 tbsp freshly chopped dill
1 tbsp olive oil
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Method
- 1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2In a small saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- 3Place the salmon fillets and trimmed asparagus on the prepared baking sheet. Drizzle both with olive oil and sprinkle evenly with garlic powder, salt, and black pepper.
- 4Bake for 12-15 minutes, or until the salmon is opaque and easily flakes with a fork, and the asparagus is tender.
- 5Fluff the cooked quinoa with a fork. Stir in the lemon zest, lemon juice, and freshly chopped dill.
- 6Serve the baked salmon and roasted asparagus over a bed of the warm lemon-dill quinoa.
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