Roasted Lemon-Dill Salmon with Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender roasted salmon fillets seasoned with fresh lemon and dill, served alongside a vibrant quinoa salad loaded with cucumber, cherry tomatoes, and herbs. This mediterranean-inspired seafood (gluten free, high protein) ready in about 35 minutes pairs salmon fillets, lemon juice, fresh dill, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 pieces (6 oz each) salmon fillets
• 3 tbsp lemon juice
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup quinoa
• 2 cups water
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/3 cup feta cheese, crumbled
• 2 tbsp red wine vinegar
• 1 tbsp honey

Instructions

1. Step 1: Preheat oven to 400°F. Place 4 salmon fillets on a lined baking sheet. Drizzle 3 tbsp lemon juice and 2 tbsp olive oil over the fillets, then sprinkle 2 tbsp chopped dill, 1 tsp salt, and 1/2 tsp black pepper evenly. Roast for 12-15 minutes until salmon is opaque and flakes easily with a fork.
2. Step 2: While salmon roasts, rinse 1 cup quinoa under cold water. Combine quinoa and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
3. Step 3: In a large bowl, combine cooked quinoa, 1 cup diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped parsley, and 1/3 cup crumbled feta cheese.
4. Step 4: In a small bowl, whisk together 2 tbsp red wine vinegar and 1 tbsp honey until smooth. Pour dressing over the quinoa salad and toss well to coat all ingredients.
5. Step 5: Serve roasted salmon fillets atop a bed of quinoa salad while warm.