This flavor-packed dish combines succulent salmon bites glazed with a spicy-sweet mix of hot honey and sriracha. Each bite brings a perfect balance of heat and sweetness, while the crispy quinoa adds a delightful crunch. Paired with tender, roasted asparagus, this meal is nutrient-dense and vibrant. Ideal for a quick weeknight dinner or a satisfying lunch, it’s gluten-free and anti-inflammatory, using whole, locally-sourced ingredients for a nourishing, feel-good meal. 

Salmon is a fantastic source of omega-3 fatty acids, B vitamins, vitamin D, and selenium. Just a 3-ounce serving provides the full daily requirement of B12, an essential nutrient our bodies can’t produce on their own—so it’s important to include it regularly in our diet!

Asparagus is packed with folate, fiber, and antioxidants, making it a nutrient-dense addition that supports heart health, digestion, and overall wellness.

This meal is a perfect balance of textures and flavors. The crispy quinoa brings a crunch that complements the tender salmon bites, while the roasted asparagus rounds out the dish with earthy, caramelized notes. Enjoy!

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Yield: 2 servings

Prep time: 20 minutes

Total Time: 35 minutes

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Ingredients:

Crispy Quinoa

• 2 cups cooked quinoa (cooked in bone broth for extra flavor)
• 1 tsp sriracha
• 1 tsp sesame oil
• 1 tsp coconut aminos
• 1 tsp extra virgin olive oil (EVOO)
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper, to taste

Salmon

• 1 lb or 2 salmon fillets, cut into bite-sized pieces
• 1 tsp sriracha
• 1 tsp hot honey
• 1 tsp sesame oil
• 1 tsp coconut aminos
• 1 tsp extra virgin olive oil (EVOO)
• 1 tsp garlic powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• Salt and pepper, to taste

Roasted Asparagus

• 1 bunch asparagus, trimmed
• Extra virgin olive oil (EVOO), for drizzling
• Salt and pepper, to taste

Instructions:

Step 1: Make the Crispy Quinoa

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cooked quinoa, sriracha, sesame oil, coconut aminos, EVOO, garlic powder, cumin, salt, and pepper. Stir well to evenly coat the quinoa.
3. Spread the quinoa mixture evenly on the baking sheet. Bake for 20-25 minutes, stirring halfway through, until crispy and golden brown.

Step 2: Prepare the Salmon

1. In a medium bowl, whisk together the sriracha, hot honey, sesame oil, coconut aminos, EVOO, garlic powder, turmeric, cumin, salt, and pepper.
2. Add the salmon bites and gently toss to coat.
3. Arrange the salmon bites on another parchment-lined baking sheet. Bake at 400°F (200°C) for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Step 3: Roast the Asparagus

1. On a separate baking sheet, arrange the asparagus in a single layer.
2. Drizzle with EVOO, and sprinkle with salt and pepper.
3. Roast alongside the salmon and quinoa for 10-12 minutes, or until tender and slightly caramelized.

Step 4: Assemble & Serve

1. Divide the crispy quinoa onto plates or bowls.
2. Top with the hot honey & sriracha salmon bites and roasted asparagus.
3. Garnish with fresh herbs or sesame seeds if desired, and serve warm.