Baked Lemon-Dill Salmon with Garlicky Quinoa Pilaf

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

Tender baked salmon infused with lemon and dill, paired with a fragrant quinoa pilaf tossed with garlic and fresh herbs. This mediterranean-inspired seafood ready in about 30 minutes pairs (6 oz each) salmon fillets, lemon juice, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 400 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat the oven to 400°F. Place 4 salmon fillets (6 oz each) in a baking dish and drizzle with 3 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1 tsp salt, and 1/2 tsp black pepper. Sprinkle 3 tbsp chopped fresh dill evenly over the fillets.
  2. Step 2: Bake the salmon uncovered for 12-15 minutes until the flesh flakes easily with a fork and is opaque.
  3. Step 3: While the salmon bakes, heat 1 tbsp extra virgin olive oil in a medium saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
  4. Step 4: Add 1 cup rinsed quinoa and 1/2 cup diced red bell pepper to the saucepan, stirring to coat the quinoa in oil and garlic for 2 minutes.
  5. Step 5: Pour in 2 cups low sodium chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes until quinoa is tender and liquid is absorbed.
  6. Step 6: Remove quinoa from heat, fluff with a fork, and stir in 2 tbsp chopped fresh parsley. Serve the baked salmon atop the garlicky quinoa pilaf immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Baked Lemon-Dill Salmon with Garlicky Quinoa Pilaf 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 Lemon-Dill Salmon with Garlicky Quinoa Pilaf?

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 Lemon-Dill Salmon with Garlicky 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 Lemon-Dill Salmon with Garlicky 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 Lemon-Dill Salmon with Garlicky Quinoa Pilaf?

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.

Related recipes