Lemon-Dill Salmon with Herbed Quinoa
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 (gluten-free) ready in about 35 minutes pairs (6 oz) fillets salmon fillets, olive oil, zested and juiced 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 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
- 4 (6 oz) fillets salmon fillets
- 1 tbsp olive oil
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 1 cup, uncooked quinoa
- 2 cups chicken broth
- 1 tbsp, chopped fresh parsley
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove quinoa from heat, fluff with a fork, and stir in 1 tbsp chopped fresh parsley and 1 tbsp chopped dill.
- 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.
Frequently asked questions
How long does Lemon-Dill Salmon with Herbed 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 Herbed 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 (6 oz) fillets salmon fillets from drying out.
Can I substitute ingredients in Lemon-Dill Salmon with Herbed 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 Herbed 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.
Is Lemon-Dill Salmon with Herbed Quinoa gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The salmon was perfectly flaky and the dill-lime sauce made it taste restaurant-quality! My kids even ate the quinoa.
- ★★★★★
Loved it! So fresh and light for a weeknight dinner. The dill really elevated the salmon.
- ★★★★★
Simple yet elegant—cooked the salmon to golden perfection while the herbed quinoa soaked up all the lemony goodness.
