Looking for filling dinner recipes that are both healthy and delicious? This Lemon Herb Salmon with Quinoa is a perfect choice, offering a satisfying meal packed with flavor. It’s incredibly easy to make, even if you’re new to cooking, and promises a delightful experience.
Key Ingredients & Substitutions
- Salmon fillets: Use fresh or frozen (thawed) salmon. Cod or halibut can be good alternatives.
- Quinoa: White, red, or tricolor quinoa works well. Brown rice is a suitable substitute for a similar texture.
- Lemon: Fresh lemon juice and zest are essential for bright flavor.
- Fresh Herbs: Dill, parsley, or chives elevate the taste. Dried herbs can be used in a pinch, but fresh is best.
- Olive Oil: A good quality extra virgin olive oil enhances the flavor. Avocado oil is another healthy option.
Ingredients
Main
- 2 (6-ounce) salmon fillets, skin on or off
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 lemon
- 2 tablespoons olive oil
Herbs & Spices
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Pinch of salt
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Servings: 2
- Calories per serving: Approximately 450-500
- Tools: Small saucepan, baking sheet, mixing bowl, small whisk
Step-by-Step Instructions
1. Prepare the Quinoa
Rinse your quinoa thoroughly under cold water. Combine the rinsed quinoa and vegetable broth (or water) in a small saucepan. Bring it to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed.
2. Make the Lemon Herb Marinade
While the quinoa cooks, prepare your marinade. In a small bowl, whisk together the olive oil, juice of half a lemon, lemon zest, chopped dill, chopped parsley, garlic powder, salt, and pepper. This vibrant mix is perfect for your filling dinner recipes.
3. Season the Salmon
Pat your salmon fillets dry with a paper towel. Place them on a baking sheet lined with parchment paper. Brush both sides of the salmon generously with the lemon herb marinade.
4. Bake the Salmon
Preheat your oven to 400°F (200°C). Bake the salmon for 12-15 minutes, or until it easily flakes with a fork. Cooking time may vary based on the thickness of your fillets.
5. Fluff the Quinoa and Serve
Once the quinoa is cooked, remove it from the heat and let it sit covered for 5 minutes. Then, fluff it gently with a fork. Serve the baked Lemon Herb Salmon over a bed of quinoa, garnishing with an extra lemon wedge if desired.
Variation Ideas
- Add roasted asparagus or broccoli to the baking sheet alongside the salmon for a complete meal.
- Spice it up with a pinch of red pepper flakes in the marinade.
- For a different flavor profile, try basil or oregano instead of dill and parsley.
- Mix a handful of fresh spinach into the warm quinoa for added greens.
Storage Instructions
You can store leftover Lemon Herb Salmon and Quinoa in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a low oven to prevent the salmon from drying out. Avoid overcooking when reheating.
Frequently Asked Questions (FAQ)
Q: Can I use frozen salmon?
A: Yes, just make sure to thaw it completely in the refrigerator before preparing.
Q: How do I know when the salmon is cooked?
A: The salmon is cooked when it reaches an internal temperature of 145°F (63°C) or flakes easily with a fork.
Q: Can I cook the salmon in a pan instead of baking?
A: Absolutely! Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-5 minutes, or finish in the oven.
Q: Is quinoa gluten-free?
A: Yes, quinoa is naturally gluten-free, making this one of many great gluten-free filling dinner recipes.
Q: What if I don’t have fresh herbs?
A: You can use dried herbs, but reduce the amount. Use 1/3 the amount of dried herbs compared to fresh.
Q: Can I meal prep this recipe?
A: Yes, this recipe is excellent for meal prepping. Cook the salmon and quinoa, then portion them into containers for quick and easy filling dinner recipes throughout the week.