Baked Lemon-Herb Salmon with Quinoa Pilaf

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

Oven-baked salmon infused with fresh lemon and herbs served atop a fluffy quinoa pilaf with chopped vegetables for a wholesome meal. This mediterranean-inspired healthy bowls (gluten free, high protein) ready in about 30 minutes pairs salmon fillets, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, mix 3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Place 4 salmon fillets on a lined baking sheet and brush evenly with the lemon-herb mixture. Bake for 12-15 minutes until salmon flakes easily with a fork.
  3. Step 3: While salmon bakes, rinse 1 cup quinoa and combine with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until water is absorbed.
  4. Step 4: Remove quinoa from heat, fluff with a fork, then stir in 1 finely diced red bell pepper, 2 sliced green onions, 2 tbsp chopped parsley, and remaining 1/2 tsp salt and 1/4 tsp black pepper.
  5. Step 5: Serve salmon fillets atop quinoa pilaf immediately while warm.

Frequently asked questions

How long does Baked Lemon-Herb Salmon with 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-Herb Salmon with Quinoa Pilaf?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Lemon-Herb Salmon with 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-Herb Salmon with 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.

Is Baked Lemon-Herb Salmon with Quinoa Pilaf 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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