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Best Baked Salmon and Quinoa Dish

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This Baked Salmon and Quinoa dish is a wholesome, flavorful meal perfect for lunch or dinner. Juicy, tender salmon is paired with fluffy quinoa, fresh veggies, and a zesty lemon herb dressing, making it a satisfying and nutritious option.

Ingredients

Scale
  • For the Salmon:
    • 4 (6 oz) salmon fillets
    • 2 tablespoons olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • Salt and pepper, to taste
    • 1 lemon, sliced
  • For the Quinoa:
    • 1 cup quinoa
    • 2 cups chicken or vegetable broth
    • 1/4 teaspoon salt
  • For the Veggies:
    • 1 cup cherry tomatoes, halved
    • 1 cup fresh spinach or kale, chopped
    • 1/2 cup red bell pepper, diced
  • For the Dressing:
    • 3 tablespoons olive oil
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon honey or maple syrup
    • 1 teaspoon fresh parsley, chopped
    • Salt and pepper, to taste

Instructions

  1. Cook the Quinoa:
    • Rinse the quinoa under cold water. In a medium saucepan, bring the broth and salt to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
  2. Prepare the Salmon:
    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
    • Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and pepper. Top each fillet with a slice of lemon.
  3. Bake the Salmon:
    • Bake the salmon for 12–15 minutes, or until it flakes easily with a fork.
  4. Prepare the Veggies:
    • In a large skillet, heat a drizzle of olive oil over medium heat. Sauté the bell pepper for 2–3 minutes, then add the spinach or kale and cook until wilted. Stir in the cherry tomatoes and cook for another 1–2 minutes. Remove from heat.
  5. Make the Dressing:
    • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, parsley, salt, and pepper until well combined.
  6. Assemble the Dish:
    • Divide the cooked quinoa among serving plates. Top with sautéed veggies and a baked salmon fillet. Drizzle with the dressing and garnish with extra parsley or lemon slices if desired.

Notes

  • For extra flavor, marinate the salmon in the dressing for 30 minutes before baking.
  • Substitute salmon with another fish like trout or cod if preferred.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://ukfinda.com/best-baked-salmon-and-quinoa-dish/