Baked Herb-Crusted Salmon with Quinoa Pilaf

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 20 min Cook: 20 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Baked Herb-Crusted Salmon with Quinoa Pilaf take to make?

Total time is about 40 minutes (20 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 Quinoa Pilaf?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Herb-Crusted Salmon with Quinoa Pilaf?

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 Quinoa Pilaf 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 Quinoa Pilaf?

Mediterranean passover 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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