Pan-Roasted Salmon with Lemon-Dill Quinoa Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nutritious salmon fillet pan-roasted to crisp skin perfection served alongside a refreshing lemon-dill quinoa salad. This mediterranean-inspired seafood (gluten free) ready in about 30 minutes pairs (6 oz each) salmon fillets with skin, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water. Combine with 2 cups water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
  2. Step 2: Stir in 1 cup diced cucumber, 2 tbsp chopped fresh dill, 3 tbsp lemon juice, 2 tbsp extra virgin olive oil, and 1/2 tsp salt into the cooked quinoa. Mix well and set aside.
  3. Step 3: Pat dry 4 salmon fillets with skin and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 5-6 minutes until skin is crisp and golden.
  5. Step 5: Flip salmon and cook for an additional 2-3 minutes until salmon is cooked through but still moist.
  6. Step 6: Serve pan-roasted salmon over a bed of lemon-dill quinoa salad.

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Frequently asked questions

How long does Pan-Roasted Salmon with Lemon-Dill Quinoa Salad take to make?

Total time is about 30 minutes (10 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 Pan-Roasted Salmon with Lemon-Dill Quinoa Salad?

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 salt from drying out.

Can I substitute ingredients in Pan-Roasted Salmon with Lemon-Dill Quinoa Salad?

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 Pan-Roasted Salmon with Lemon-Dill Quinoa Salad 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 Pan-Roasted Salmon with Lemon-Dill Quinoa Salad 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.

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