Lemon-Herb Baked Salmon with Quinoa
Flaky baked salmon topped with zesty lemon herbs, served with protein-packed quinoa and steamed asparagus for a healthy dinner. This mediterranean-inspired seafood ready in about 75 minutes pairs (6 oz each) salmon fillets, zested and juiced (2 tbsp) lemon, chopped dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 each) salmon fillets
- 1, zested and juiced (2 tbsp) lemon
- 2 tbsp, chopped dill
- 2 tbsp olive oil
- 1 cup, rinsed quinoa
- 1 cup, halved cherry tomatoes
- 1 lb, trimmed asparagus
- 2 cloves, minced garlic
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Place salmon on a parchment-lined baking sheet. Mix lemon zest, juice, dill, garlic, 1 tbsp olive oil, salt, and pepper. Spoon mixture over salmon.
- Step 2: Bake 15-18 minutes until flaky. Meanwhile, cook quinoa in 2 cups boiling water until tender, about 15 minutes. Fluff with a fork.
- Step 3: Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread on a separate baking sheet and roast 15 minutes until blistered.
- Step 4: Steam asparagus for 5-7 minutes until tender-crisp. Serve salmon with quinoa, tomatoes, and asparagus.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Baked Salmon with Quinoa take to make?
Total time is about 75 minutes (30 min prep + 45 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-Herb Baked Salmon with 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 each) salmon fillets from drying out.
Can I substitute ingredients in Lemon-Herb Baked Salmon with 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-Herb Baked Salmon with 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-Herb Baked Salmon with 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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
