Grilled Lemon-Dill Salmon with Quinoa Salad
Tender grilled salmon fillets brushed with lemon and dill served alongside a fresh quinoa salad tossed with cucumber and cherry tomatoes. This mediterranean-inspired seafood (gluten free, high protein) ready in about 40 minutes pairs fillets, about 6 oz each salmon fillets, fresh lemon juice, chopped fresh dill 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 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 fillets, about 6 oz each salmon fillets
- 3 tbsp fresh lemon juice
- 2 tbsp chopped fresh dill
- 2 tbsp olive oil
- 1 cup dry quinoa
- 1 medium, diced cucumber
- 1 cup halved cherry tomatoes
- 1/4 cup finely diced red onion
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Rinse 1 cup dry quinoa under cold water until clear. In a medium pot, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
- Step 2: In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to create a marinade.
- Step 3: Place 4 salmon fillets on a plate and brush evenly with the lemon-dill marinade. Let them sit at room temperature for 10 minutes.
- Step 4: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the salmon fillets skin-side down for 4-5 minutes, then flip and grill for another 3-4 minutes until the fish flakes easily with a fork.
- Step 5: Fluff the cooked quinoa with a fork and transfer to a large bowl. Add 1 diced medium cucumber, 1 cup halved cherry tomatoes, and 1/4 cup finely diced red onion. Toss together with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
- Step 6: Serve each grilled salmon fillet over a bed of the quinoa salad, garnished with extra dill if desired.
Frequently asked questions
How long does Grilled Lemon-Dill Salmon with Quinoa Salad take to make?
Total time is about 40 minutes (20 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 Grilled Lemon-Dill Salmon with Quinoa Salad?
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 fresh lemon juice from drying out.
Can I substitute ingredients in Grilled Lemon-Dill Salmon with Quinoa Salad?
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 Grilled Lemon-Dill Salmon with Quinoa Salad 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 Grilled Lemon-Dill Salmon with Quinoa Salad 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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