Some nights, the kitchen becomes a quiet retreat from the day’s chaos. That’s when this salmon dinner with quinoa steps in—simple yet thoughtful, hearty but not heavy. It’s the kind of meal that fills the space with warmth and the subtle scent of lemon and dill without demanding all your attention.
I remember one evening, distracted by a phone call that stretched longer than expected, I almost forgot the salmon was in the oven. When I finally peeked, the golden edges and that faint aroma reminded me why this recipe is a keeper. The sautéed vegetables still had their crunch, the quinoa was fluffy but not mushy. It wasn’t perfect timing, but it was perfectly satisfying. Sometimes the small hiccups in the kitchen make the meal feel more real, more like home.
- The salmon is tender and flaky, with just enough seasoning to let the fresh herbs shine.
- Quinoa cooks up fluffy without much fuss, making it a great base that soaks up all the flavors.
- Sautéed vegetables add vibrant color and a crisp texture, balancing the dish.
- It’s simple—and that’s kind of the point. No complicated steps, just honest food.
- While it’s healthy and light, it may not satisfy if you’re craving something super indulgent.
If you’re a bit nervous about getting everything done on time, don’t worry. This recipe is forgiving enough that a few minutes off here or there won’t ruin the meal. It’s designed for real weeknights, not perfect dinner parties.
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Salmon Dinner with Quinoa
- Total Time: 40 minutes
- Yield: 4 1x
Description
A healthy and delicious salmon dinner served with fluffy quinoa and sautéed vegetables, perfect for a nutritious weeknight meal.
Ingredients
1 cup quinoa, rinsed
2 cups water
4 salmon fillets (6 ounces each), skin on
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 lemon, sliced
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
2 cups broccoli florets
1 red bell pepper, sliced
1 medium carrot, peeled and sliced
2 cloves garlic, minced
1 tablespoon olive oil (for vegetables)
Salt and black pepper to taste (for vegetables)
Instructions
Preheat the oven to 400°F (200°C).
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the quinoa cooks, prepare the salmon. Pat the salmon fillets dry with paper towels.
Place the salmon fillets on a baking sheet lined with parchment paper or foil. Drizzle 1 tablespoon olive oil over the fillets.
Season each fillet with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika.
Place 2 lemon slices on top of each salmon fillet and sprinkle with fresh dill and parsley.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon bakes, heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the broccoli florets, sliced red bell pepper, and sliced carrot to the skillet.
Season the vegetables with salt and black pepper to taste.
Cook the vegetables, stirring occasionally, for 7-8 minutes until tender but still crisp.
To serve, divide the cooked quinoa among four plates, top with a salmon fillet, and arrange the sautéed vegetables on the side.
Garnish with additional fresh parsley if desired and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Getting your hands on the right pan or baking sheet isn’t a big deal here. Almost any oven-safe dish will do, just keep an eye on the salmon so it doesn’t dry out. When it comes to serving, a squeeze of fresh lemon over the top adds a nice brightness—though I sometimes forget and it’s still delicious. You could swap the broccoli for green beans or asparagus if that’s what you have on hand, and the bell pepper could be replaced with zucchini, but I haven’t tested all variations thoroughly, so results may vary.
FAQ
Can I use frozen salmon fillets? Yes, just thaw them completely before cooking to ensure even baking.
Is quinoa the only grain that works here? Not at all. Brown rice or couscous could work, but cooking times and textures will differ.
Can I prepare this ahead of time? You can cook the quinoa and vegetables earlier, but it’s best to bake the salmon fresh for the best texture.
Give this salmon dinner with quinoa a try when your evening is full but you still want something nourishing and straightforward. Save it, print it, and let it bring a little ease to your busy week.