Lemon-Dill Salmon with Herb-Infused Quinoa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared salmon fillets with a bright lemon-dill sauce, served over herbed quinoa for a light yet satisfying meal. This mediterranean-inspired seafood ready in about 35 minutes pairs (6 oz each), skin-on salmon fillets, 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.

★ 4.1 (14 ratings) Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 4 salmon fillets dry with paper towels. Place skin-side down on a parchment-lined baking sheet, then rub with 1 tbsp lemon juice and 1 tbsp chopped fresh dill.
  2. Step 2: In a medium saucepan, combine 1 cup rinsed quinoa, 2 cups chicken broth, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  3. Step 3: Bake the salmon for 12-14 minutes until the flesh is opaque and flakes easily with a fork, flipping halfway through. During the last 5 minutes of baking, add the remaining 1 tbsp chopped fresh dill to the quinoa and fluff with a fork.
  4. Step 4: While salmon bakes, heat 1 tbsp olive oil in a small skillet over medium heat. Add the remaining 1 tbsp lemon juice and simmer for 2 minutes until slightly reduced, then remove from heat.
  5. Step 5: Serve each salmon fillet over a bed of quinoa, drizzling with the lemon-dill sauce and garnishing with extra chopped dill.

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Frequently asked questions

How long does Lemon-Dill Salmon with Herb-Infused Quinoa take to make?

Total time is about 35 minutes (15 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 Lemon-Dill Salmon with Herb-Infused 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 lemon juice from drying out.

Can I substitute ingredients in Lemon-Dill Salmon with Herb-Infused 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 Salmon with Herb-Infused 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 Salmon with Herb-Infused 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.

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