This baked salmon and quinoa dish is a wholesome, flavorful, and protein-packed meal that’s perfect for a weeknight dinner or an elegant dinner party. Combining tender, flaky salmon with fluffy, nutrient-rich quinoa, this recipe is both delicious and highly nutritious.
Why You’ll Love This Recipe
- Nutritious and Balanced: Packed with omega-3 fatty acids, high-quality protein, and fiber, this dish is a health powerhouse.
- Simple to Make: With minimal prep and cooking steps, it’s easy to whip up in under an hour.
- Versatile: Great as a standalone dish or paired with roasted vegetables or a fresh salad.
- Meal Prep Friendly: Reheats beautifully, making it perfect for leftovers or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets
- Quinoa
- Olive oil
- Garlic
- Lemon juice
- Fresh herbs (like parsley or dill)
- Salt and pepper
- Optional: Cherry tomatoes, spinach, or feta for added flavor
Directions
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Quinoa: Rinse the quinoa thoroughly and cook it according to the package instructions. Set aside.
- Season the Salmon: Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, lemon juice, and season with salt, pepper, and minced garlic.
- Bake the Salmon: Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Combine with Quinoa: In a large bowl, mix the cooked quinoa with olive oil, chopped herbs, and any optional add-ins like cherry tomatoes or spinach.
- Serve: Plate the quinoa mixture and place the baked salmon on top. Garnish with additional fresh herbs and a wedge of lemon.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Add Vegetables: Mix roasted vegetables like zucchini, bell peppers, or asparagus into the quinoa.
- Make It Dairy-Free: Omit feta if you’re avoiding dairy, or substitute with a dairy-free cheese option.
- Switch the Grains: Replace quinoa with couscous, rice, or farro for variety.
- Spice It Up: Add a pinch of paprika, cayenne, or red pepper flakes for a spicy kick.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave for 1-2 minutes or in the oven at 300°F (150°C) until warmed through. If reheating in the oven, cover with foil to prevent the salmon from drying out.
FAQs
How do I know when the salmon is cooked?
The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
Can I use frozen salmon for this recipe?
Yes, just ensure it is fully thawed and patted dry before cooking.
How do I make quinoa less bitter?
Rinse the quinoa thoroughly under cold water before cooking to remove the natural saponin coating.
What herbs pair best with salmon?
Parsley, dill, chives, and cilantro are excellent options for enhancing salmon’s flavor.
Can I cook the salmon in a skillet instead of baking it?
Yes, you can pan-sear the salmon for 3-4 minutes per side over medium heat.
What can I serve with this dish?
Pair it with a green salad, roasted vegetables, or a simple cucumber-yogurt sauce.
Can I use a marinade for the salmon?
Absolutely! Marinate the salmon in olive oil, lemon juice, garlic, and herbs for 15-30 minutes before baking.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making it a great option for those with gluten sensitivities.
Can I make this recipe ahead of time?
Yes, cook the quinoa and bake the salmon in advance. Store them separately and combine when ready to serve.
What’s the best way to reheat quinoa?
Reheat quinoa in the microwave with a splash of water or broth to keep it moist.
Conclusion
This baked salmon and quinoa dish is a simple yet impressive recipe that combines delicious flavors with outstanding nutrition. Whether you’re cooking for yourself or hosting guests, it’s a reliable choice that delivers on taste, health, and convenience. Try it today for a meal that’s sure to become a favorite!
Print
Best Baked Salmon and Quinoa Dish
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Description
This Baked Salmon and Quinoa dish is a wholesome, flavorful meal perfect for lunch or dinner. Juicy, tender salmon is paired with fluffy quinoa, fresh veggies, and a zesty lemon herb dressing, making it a satisfying and nutritious option.
Ingredients
- For the Salmon:
- 4 (6 oz) salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 lemon, sliced
- For the Quinoa:
- 1 cup quinoa
- 2 cups chicken or vegetable broth
- 1/4 teaspoon salt
- For the Veggies:
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach or kale, chopped
- 1/2 cup red bell pepper, diced
- For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- 1 teaspoon fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Cook the Quinoa:
- Rinse the quinoa under cold water. In a medium saucepan, bring the broth and salt to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Prepare the Salmon:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and pepper. Top each fillet with a slice of lemon.
- Bake the Salmon:
- Bake the salmon for 12–15 minutes, or until it flakes easily with a fork.
- Prepare the Veggies:
- In a large skillet, heat a drizzle of olive oil over medium heat. Sauté the bell pepper for 2–3 minutes, then add the spinach or kale and cook until wilted. Stir in the cherry tomatoes and cook for another 1–2 minutes. Remove from heat.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, parsley, salt, and pepper until well combined.
- Assemble the Dish:
- Divide the cooked quinoa among serving plates. Top with sautéed veggies and a baked salmon fillet. Drizzle with the dressing and garnish with extra parsley or lemon slices if desired.
Notes
- For extra flavor, marinate the salmon in the dressing for 30 minutes before baking.
- Substitute salmon with another fish like trout or cod if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.