Baked Herb-Crusted Salmon with Lemon Garlic Quinoa
Oven-baked salmon fillets coated in a fragrant herb crust paired with fluffy quinoa seasoned with lemon and garlic for a fresh, light meal. This mediterranean-inspired seafood ready in about 30 minutes pairs (6 oz each) salmon fillets, chopped fresh parsley, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- 1/3 cup panko breadcrumbs
- 1 tsp lemon zest
- 3 tbsp olive oil
- 3 minced garlic cloves
- 1 cup, rinsed quinoa
- 2 cups vegetable broth
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, combine 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh dill, 1/3 cup panko breadcrumbs, and 1 tsp lemon zest. Drizzle in 1 tbsp olive oil and mix until crumbly but moist.
- Step 2: Place 4 salmon fillets skin-side down on a lined baking sheet. Brush the top of each fillet with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Press the herb and breadcrumb mixture evenly onto the top of each fillet.
- Step 3: Bake salmon for 12-15 minutes until the crust is golden and salmon flakes easily with a fork.
- Step 4: Meanwhile, in a medium saucepan, bring 2 cups vegetable broth to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid absorbed.
- Step 5: Remove quinoa from heat, stir in 2 minced garlic cloves, 2 tbsp lemon juice, 1/2 tsp salt, and 1 tbsp olive oil. Fluff with a fork and serve alongside the baked salmon.
Frequently asked questions
How long does Baked Herb-Crusted Salmon with Lemon Garlic Quinoa take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Herb-Crusted Salmon with Lemon Garlic Quinoa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Baked Herb-Crusted Salmon with Lemon Garlic Quinoa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Herb-Crusted Salmon with Lemon Garlic Quinoa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Herb-Crusted Salmon with Lemon Garlic Quinoa?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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