Lemon-Dill Baked Salmon with Lemon-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 drafted and published.

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 recipe (gluten-free), ready in about 40 minutes, pairs salmon fillets, lemon, 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 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: 25 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. 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.
  2. Step 2: Bake salmon for 12-15 minutes until the flesh flakes easily with a fork and internal temperature reaches 145°F.
  3. 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.
  4. 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.
  5. Step 5: Serve baked salmon topped with extra lemon wedges alongside lemon-herb quinoa.

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