Baked Lemon-Dill Salmon with Herbed Quinoa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender baked salmon infused with fresh lemon and dill, served atop fluffy quinoa tossed with parsley and chives for a light, healthy meal. This Mediterranean-inspired seafood recipe (gluten free), ready in about 35 minutes, pairs salmon fillets, lemon juice, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Place 4 salmon fillets on a baking sheet lined with parchment paper. Drizzle 2 tbsp olive oil, 3 tbsp lemon juice, and sprinkle 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh dill evenly over the salmon. Let marinate for 10 minutes.
  2. Step 2: Bake the salmon in the preheated oven for 15-18 minutes until the fish flakes easily with a fork and edges are slightly golden.
  3. Step 3: While the salmon bakes, rinse 1 cup quinoa under cold water. In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low and simmer covered for 15 minutes until water is absorbed and quinoa is fluffy.
  4. Step 4: Remove quinoa from heat and fluff with a fork. Stir in 2 tbsp chopped fresh parsley and 1 tbsp chopped fresh chives for a bright, herbaceous finish.
  5. Step 5: Serve each salmon fillet atop a bed of herbed quinoa, spooning any juices from the baking sheet over the top.

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