Lemon-Dill Salmon with Herb-Infused 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.

Pan-seared salmon fillets with a bright lemon-dill sauce, served over herbed quinoa for a light yet satisfying meal. This Mediterranean-inspired seafood recipe, ready in about 35 minutes, pairs salmon fillets, lemon juice, 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.

Prep: 15 min Cook: 20 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 (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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