Oven-Roasted Salmon, Quinoa and Asparagus With Wasabi Oil

By Martha Rose Shulman

Oven-Roasted Salmon, Quinoa and Asparagus With Wasabi Oil
Andrew Scrivani for The New York Times
Total Time
40 minutes
Rating
4(73)
Notes
Read community notes

Seasoned oils like the wasabi oil I buy at my local specialty grocery can embellish a simply cooked piece of fish, a bowl of grains or steamed vegetables. Here the salmon is cooked in the oven, and the wasabi seasoned oil (mine is canola oil-based) is drizzled on just before serving. It’s served with quinoa, which you can also dress with the oil, and vegetables in season.

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Ingredients

Yield:4 servings
  • 1½pounds salmon fillets
  • Coarse sea salt and freshly ground pepper to taste
  • 3cups cooked quinoa
  • 1pound asparagus or any other green vegetable
  • 4teaspoons wasabi oil (available at gourmet markets) (more to taste)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

645 calories; 31 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 10 grams polyunsaturated fat; 46 grams carbohydrates; 9 grams dietary fiber; 1 gram sugars; 45 grams protein; 995 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top, skin side down. Season with coarse salt and pepper. Fill a roasting or baking pan with boiling water and place it on the oven floor.

  2. Step 2

    Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.

  3. Step 3

    Meanwhile, snap off the woody ends of the asparagus and steam for 5 minutes, until tender. Remove from the heat.

  4. Step 4

    Place a serving of quinoa on each plate, or place a mound of it on a platter. Top with the salmon fillets and arrange the asparagus on the side. Drizzle about a teaspoon wasabi oil over the fish and the asparagus, and serve.

Tip
  • Advance preparation: You can cook the quinoa up to 4 days ahead and reheat in the oven or in a microwave.

Ratings

4 out of 5
73 user ratings
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Cooking Notes

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INP

The recipe is very good, I was unable to find wasabi oil, so I mixed wasabi powder with olive oil. The oil did not overpower the salmon. I would have let led the salmon skin a tad crispy. Served with roasted asparagus

AlanK

Very easy, very healthy and quite tasty. Buy the best salmon you can, choosing wild over farmed (we used wild King). We steam/roasted the asparagus in the same sheet pan as the salmon. Broth instead of plain water for the quinoa. Didn't have wasabi oil (didn't even know it was a thing) so used hot chili oil - a spicy oil is key here so use whatever you have on hand. Now we need to find wasabi oil ;)

LFB

I would say this was pretty bland. the fish was too fishy tasting, though that could have been a fish issue rather than a recipe issue.

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