Lemon-Dill Salmon with Herbed Quinoa & Cherry Tomatoes
A healthy, restaurant-quality dish featuring pan-seared salmon with bright lemon-dill sauce, fluffy quinoa, and juicy cherry tomatoes. This mediterranean-inspired seafood ready in about 35 minutes pairs ounces each, 2 total salmon fillets, uncooked quinoa, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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
- 6 ounces each, 2 total salmon fillets
- 1/2 cup, uncooked quinoa
- 1 cup, halved cherry tomatoes
- 1, juiced lemon
- 2 tablespoons, chopped fresh dill
- 1 clove, minced garlic
- 2 tablespoons olive oil
- 1/4 cup chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Step 1: Cook 1/2 cup uncooked quinoa in 1 cup water for 15 minutes until fluffy, then fluff with a fork. Toss 1 cup halved cherry tomatoes with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; set aside.
- Step 2: Pat 2 salmon fillets (6 ounces each) dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering, then sear salmon for 4-5 minutes per side until golden and flaky.
- Step 3: Remove salmon, then add 1 minced garlic clove to skillet and cook for 30 seconds until fragrant. Stir in 1/4 cup chicken broth, 2 tablespoons lemon juice, and 2 tablespoons chopped dill. Simmer for 2 minutes until slightly thickened, then pour over salmon. Serve with quinoa and cherry tomatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Salmon with Herbed Quinoa & Cherry Tomatoes 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 & Cherry Tomatoes?
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 uncooked quinoa from drying out.
Can I substitute ingredients in Lemon-Dill Salmon with Herbed Quinoa & Cherry Tomatoes?
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 & Cherry Tomatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Herbed Quinoa & Cherry Tomatoes?
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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
