Lemon-Thyme Roasted Salmon with Garlic Quinoa Pilaf
Oven-roasted salmon infused with fresh lemon and thyme, paired with a nutty garlic quinoa pilaf for a wholesome and bright meal. This mediterranean-inspired seafood ready in about 35 minutes pairs (6 oz each) salmon fillets, lemon zest, fresh thyme sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 2 pieces (6 oz each) salmon fillets
- 1 tsp lemon zest
- 4 sprigs fresh thyme sprigs
- 2 tbsp olive oil
- 1 cup, rinsed quinoa
- 3 cloves, minced garlic cloves
- 2 cups low-sodium chicken broth
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 2 tbsp chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Place 2 salmon fillets skin-side down on a lined baking sheet. Drizzle with 1 tbsp olive oil, sprinkle 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper evenly over fillets. Top each with 2 fresh thyme sprigs.
- Step 2: Bake salmon for 12-15 minutes until just cooked through and flaky.
- Step 3: While salmon bakes, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 4: Add 1 cup rinsed quinoa and toast for 2 minutes, stirring frequently.
- Step 5: Pour in 2 cups low-sodium chicken broth, add 1/2 tsp salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- Step 6: Remove quinoa from heat and fluff with a fork. Stir in 2 tbsp chopped fresh parsley and season with 1/4 tsp black pepper.
- Step 7: Serve roasted lemon-thyme salmon over garlic quinoa pilaf, garnishing with extra parsley if desired.
Frequently asked questions
How long does Lemon-Thyme Roasted Salmon with Garlic Quinoa Pilaf take to make?
Total time is about 35 minutes (10 min prep + 25 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-Thyme Roasted Salmon with Garlic Quinoa Pilaf?
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-Thyme Roasted Salmon with Garlic Quinoa Pilaf?
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-Thyme Roasted Salmon with Garlic Quinoa Pilaf 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-Thyme Roasted Salmon with Garlic Quinoa Pilaf?
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.
