Baked Lemon-Garlic Salmon with Mediterranean Herb Quinoa

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

Oven-baked salmon fillets infused with lemon and garlic, served atop a fragrant quinoa salad with fresh Mediterranean herbs. This mediterranean-inspired seafood (gluten free, high protein) ready in about 35 minutes pairs (6 oz each) salmon fillets, lemon juice, minced 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 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: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Baked Lemon-Garlic Salmon with Mediterranean Herb Quinoa take to make?

Total time is about 35 minutes (15 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 Mediterranean Herb Quinoa?

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-Garlic Salmon with Mediterranean Herb Quinoa?

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 Mediterranean Herb Quinoa 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.

Is Baked Lemon-Garlic Salmon with Mediterranean Herb Quinoa gluten free?

Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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