Baked Lemon-Garlic Salmon with Mediterranean 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 fillets infused with lemon and garlic, served atop a fragrant quinoa salad with fresh Mediterranean herbs. This Mediterranean-inspired seafood recipe (gluten free, high protein), ready in about 35 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 450 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 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Place 4 salmon fillets skin-side down on a baking sheet lined with parchment paper. Brush the lemon-garlic mixture evenly over each fillet. Bake for 12-15 minutes until salmon flakes easily with a fork.
  3. Step 3: While salmon bakes, combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
  4. Step 4: Stir into the cooked quinoa 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/2 tsp salt, and 1/4 tsp black pepper.
  5. Step 5: Serve the baked salmon fillets on a bed of the Mediterranean herb quinoa and enjoy immediately.

Related recipes