Baked Herb-Crusted Salmon with Quinoa Pilaf

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Oven-baked salmon fillets crusted with fresh herbs served alongside a fluffy quinoa pilaf, a fresh and nutritious meal suitable for Passover observance. This Mediterranean-inspired Passover recipe, ready in about 40 minutes, pairs salmon fillets, fresh dill, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, 6 oz each salmon fillets
• 2 tbsp, chopped fresh dill
• 2 tbsp, chopped fresh parsley
• 1 tsp lemon zest
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup quinoa
• 2 cups water
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 1 small, finely diced onion
• 1 tbsp olive oil

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Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, combine 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 1 tsp lemon zest, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to make an herb crust mixture.
2. Step 2: Pat dry 4 salmon fillets, then press the herb crust evenly over the top of each fillet.
3. Step 3: Place the salmon fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork.
4. Step 4: While salmon bakes, rinse 1 cup quinoa under cold water and drain.
5. Step 5: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1 finely diced small onion, 1 finely diced medium carrot, and 1 finely diced celery stalk, sautéing for 4-5 minutes until softened.
6. Step 6: Add the rinsed quinoa and 2 cups water to the saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and water is absorbed.
7. Step 7: Fluff the quinoa with a fork and serve alongside the herb-crusted salmon hot.