Baked Lemon-Garlic Salmon with Herb Quinoa Pilaf
Tender salmon fillets baked with bright lemon and garlic, paired with a fluffy quinoa pilaf infused with fresh herbs for a wholesome dinner. This mediterranean-inspired seafood ready in about 30 minutes pairs (5 oz each) salmon fillets, medium lemon, thinly sliced, garlic cloves, minced 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 pieces (5 oz each) salmon fillets
- 1 medium lemon, thinly sliced
- 4 cloves garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup quinoa, rinsed
- 2 cups chicken or vegetable broth
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 2 stalks green onions, sliced
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Place 4 salmon fillets on a lined baking sheet. Drizzle 2 tbsp olive oil evenly over the fillets, sprinkle 1 tsp salt and 1/2 tsp black pepper, and scatter 4 minced garlic cloves over them. Top each fillet with 2-3 thin lemon slices.
- Step 2: Bake salmon for 12-15 minutes until the flesh is opaque and flakes easily with a fork.
- Step 3: While salmon bakes, bring 2 cups chicken or vegetable broth to a boil in a medium saucepan. Add 1 cup rinsed quinoa, cover, reduce heat to low, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- Step 4: Remove quinoa from heat and fluff with a fork. Stir in 1 tbsp olive oil, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, and 2 sliced green onions. Season with salt and pepper to taste.
- Step 5: Serve the baked lemon-garlic salmon over the herb quinoa pilaf immediately.
Frequently asked questions
How long does Baked Lemon-Garlic Salmon with Herb 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-Garlic Salmon with Herb 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 (5 oz each) salmon fillets from drying out.
Can I substitute ingredients in Baked Lemon-Garlic Salmon with Herb 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-Garlic Salmon with Herb 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-Garlic Salmon with Herb 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.
