Lemon-Dill Salmon with Herbed 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 glaze, served over fluffy herbed quinoa for a light yet nutrient-rich dinner. This American-inspired seafood recipe (gluten-free), ready in about 35 minutes, pairs salmon fillets, olive oil, lemon 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: 20 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 (6 oz) salmon fillets dry with paper towels. Rub with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Heat a skillet over medium-high heat. Place salmon skin-side down and cook for 4 minutes until crispy. Flip and cook for 3 minutes until opaque and easily flaked.
  3. Step 3: While salmon cooks, combine 1 cup uncooked quinoa, 2 cups chicken broth, 1/4 tsp salt, 1/2 tsp garlic powder, and 1 tsp lemon zest in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  4. Step 4: Remove quinoa from heat, fluff with a fork, and stir in 1 tbsp chopped fresh parsley and 1 tbsp chopped dill.
  5. Step 5: In a small bowl, whisk 2 tbsp lemon juice, 1 tbsp chopped dill, and 1 tsp lemon zest. Drizzle over salmon just before serving.

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