Temple Hills Herb-Crusted Salmon with Quinoa

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

Herb-crusted salmon baked to perfection, paired with fluffy quinoa and roasted cherry tomatoes. This mediterranean-inspired seafood ready in about 80 minutes pairs 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.

Prep: 35 min Cook: 45 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Place salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes until flaky and golden-brown.
  3. 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.
  4. 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.
  5. Step 5: Serve salmon with quinoa and roasted tomatoes, drizzling remaining olive oil over the quinoa.

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?

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 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.

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