Temple Hills Herb-Crusted Salmon with Quinoa
Herb-crusted salmon baked to perfection, paired with fluffy quinoa and roasted cherry tomatoes. This mediterranean-inspired seafood ready in about 80 minutes pairs (6 oz each) salmon fillets, fresh dill, fresh parsley 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 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
- 2 tbsp fresh dill
- 2 tbsp fresh parsley
- 1 tbsp lemon zest
- 1 cup quinoa
- 1 pint cherry tomatoes
- 3 tbsp olive oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a bowl, combine dill, parsley, lemon zest, and 2 tbsp olive oil. Press the mixture onto both sides of salmon fillets.
- Step 2: Place salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes until flaky and golden-brown.
- Step 3: In a medium saucepan, bring 2 cups water to a boil. Add quinoa, reduce heat, and simmer for 15 minutes until absorbed. Fluff with a fork.
- Step 4: Toss cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 15-20 minutes until blistered and slightly charred.
- Step 5: Serve salmon with quinoa and roasted tomatoes, drizzling remaining olive oil over the quinoa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Temple Hills Herb-Crusted Salmon with Quinoa take to make?
Total time is about 80 minutes (35 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 Temple Hills Herb-Crusted 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 Temple Hills Herb-Crusted 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 Temple Hills Herb-Crusted 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 Temple Hills Herb-Crusted 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
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
