Lemon-Dill Baked Salmon with Lemon-Herb Quinoa
Flaky salmon fillets baked to perfection with a zesty lemon-dill crust, paired with fluffy quinoa infused with fresh herbs and lemon zest. This mediterranean-inspired seafood (gluten-free) ready in about 40 minutes pairs skin-on salmon fillets, zested and juiced lemon, fresh, chopped 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
- 1 lb, skin-on salmon fillets
- 1, zested and juiced lemon
- 2 tbsp, fresh, chopped dill
- 1 tbsp olive oil
- 2 cloves, minced garlic
- 1 cup, uncooked quinoa
- 2 cups chicken broth
- 1 tbsp, chopped fresh dill
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Pat 1 lb salmon fillets dry, then place on a parchment-lined baking sheet. Mix 1 tbsp olive oil, 2 minced garlic cloves, 1/2 of the lemon zest, 1 tbsp chopped dill, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Rub mixture evenly over salmon.
- Step 2: Bake salmon for 12-15 minutes until the flesh flakes easily with a fork and internal temperature reaches 145°F.
- Step 3: While salmon bakes, cook 1 cup uncooked quinoa in 2 cups chicken broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until broth is absorbed and quinoa is fluffy.
- Step 4: Fluff cooked quinoa with a fork, then stir in 1 tbsp fresh dill, 1 tsp lemon zest, and 1/2 tbsp lemon juice. Season with remaining 1/4 tsp salt and 1/8 tsp black pepper.
- Step 5: Serve baked salmon topped with extra lemon wedges alongside lemon-herb quinoa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Baked Salmon with Lemon-Herb Quinoa take to make?
Total time is about 40 minutes (15 min prep + 25 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 Lemon-Dill Baked Salmon with Lemon-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 skin-on salmon fillets from drying out.
Can I substitute ingredients in Lemon-Dill Baked Salmon with Lemon-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 Lemon-Dill Baked Salmon with Lemon-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 Lemon-Dill Baked Salmon with Lemon-Herb Quinoa gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
