Lemon-Herb Salmon with Quinoa
Light and zesty salmon baked with a lemon-herb crust, served over fluffy quinoa for a healthy dinner. This american-inspired seafood (gluten-free) ready in about 35 minutes pairs salmon fillets, fresh lemon, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 4 (6 oz each) salmon fillets
- 1 fresh lemon
- 2 tbsp fresh dill
- 2 tbsp fresh parsley
- 3 garlic cloves
- 3 tbsp olive oil
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2: In a bowl, mix 2 tbsp chopped dill, 2 tbsp chopped parsley, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 3 tbsp olive oil until well combined.
- Step 3: Place salmon fillets on the prepared baking sheet and top each with 2 tbsp of the herb mixture. Squeeze the juice of 1 lemon over the fillets and bake for 15-20 minutes until flaky and golden.
- Step 4: While the salmon bakes, rinse 1 cup quinoa in a fine mesh strainer. In a medium pot, bring 2 cups vegetable broth to a boil, add the quinoa, reduce heat, and simmer for 15 minutes until absorbed and fluffy.
- Step 5: Serve the salmon with a side of quinoa, garnished with additional lemon slices and herbs.
Frequently asked questions
How long does Lemon-Herb Salmon with 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-Herb Salmon with Quinoa?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Lemon-Herb 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 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.
Is Lemon-Herb Salmon with 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
