Baked Lemon-Garlic Salmon with Herb 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.

Oven-baked salmon infused with lemon and garlic, served atop fluffy quinoa tossed with fresh herbs for a light and nutritious meal. This Mediterranean-inspired seafood recipe (gluten free), ready in about 30 minutes, pairs salmon fillets, lemon juice, garlic cloves 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 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: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a small bowl, whisk together 3 tbsp lemon juice, 3 minced garlic cloves, and 2 tbsp olive oil. Place 4 salmon fillets on a lined baking sheet and brush evenly with the lemon-garlic mixture. Season with 1/2 tsp black pepper and 1/4 tsp salt.
  2. Step 2: Bake salmon for 12-15 minutes until opaque and flakes easily with a fork. Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, cover, and reduce heat to low. Simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  3. Step 3: Remove quinoa from heat and fluff with a fork. Stir in 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh dill, and 3/4 tsp salt. Serve salmon atop the herb quinoa while hot.

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