Lemon-Dill Baked Salmon with Quinoa
A light and flavorful baked salmon dish paired with quinoa and roasted asparagus for a balanced meal. This mediterranean-inspired seafood ready in about 40 minutes pairs (skin-on) salmon fillets, (uncooked) quinoa, bunch (trimmed) asparagus 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.
Ingredients
- 400g (skin-on) salmon fillets
- 1 cup (uncooked) quinoa
- 1 bunch (trimmed) asparagus
- 1 (sliced into rounds) lemon
- 2 tbsp (fresh, chopped) dill
- 2 tbsp olive oil
- 2 cloves (minced) garlic
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Place 400g salmon fillets skin-side down on the sheet. Drizzle with 1 tbsp olive oil, season with 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp fresh dill. Top with 1 sliced lemon and 2 minced garlic cloves.
- Step 2: In a separate bowl, toss 1 cup uncooked quinoa with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread it evenly on a second baking sheet.
- Step 3: Roast the salmon for 18-20 minutes until the flesh is opaque and flaky. Roast the quinoa for 15-18 minutes until it’s golden and crispy. Toss the asparagus with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then roast alongside the quinoa for 12-15 minutes until tender.
- Step 4: Serve the salmon with quinoa and asparagus, garnished with additional dill if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Baked Salmon with 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 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 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 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.
What goes well with Lemon-Dill Baked Salmon with Quinoa?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
