Description
Mouthwatering Best Baked Salmon and Quinoa Dish delights palates with Mediterranean-inspired flavors. Nutrient-packed ingredients and simple preparation make this recipe a quick weeknight meal you’ll savor.
Ingredients
- 4 (170 grams / 6 oz) salmon fillets
- 2 tbsps olive oil
- 3 tbsps olive oil
- 1 cup quinoa
- 2 cups chicken or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach or kale, chopped
- ½ cup red bell pepper, diced
- 1 lemon, sliced
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Dijon mustard
- ½ tsp honey or maple syrup
- 1 tsp fresh parsley, chopped
- ¼ tsp salt
- Salt and pepper, to taste
Instructions
- Quinoa Preparation: Rinse quinoa thoroughly under cold water to eliminate bitter notes. Bring broth to a boil in a medium saucepan, add salt, then introduce quinoa. Reduce heat, cover, and simmer for 15 minutes until liquid absorbs and grains become fluffy.
- Salmon Roasting: Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange salmon fillets, drizzle with olive oil, and season with garlic powder, smoked paprika, salt, and pepper. Top each fillet with a lemon slice. Roast for 12-15 minutes until fish flakes easily.
- Vegetable Sauté: Heat olive oil in a skillet over medium heat. Sauté bell peppers for 2-3 minutes until slightly caramelized. Add spinach or kale, allowing greens to wilt. Incorporate cherry tomatoes, cooking briefly to maintain their freshness.
- Dressing Creation: Whisk olive oil, lemon juice, Dijon mustard, honey, chopped parsley, salt, and pepper in a small bowl until well combined.
- Dish Assembly: Spread quinoa as the base layer on serving plates. Layer sautéed vegetables over quinoa. Position roasted salmon fillet on top. Drizzle with prepared dressing and garnish with additional parsley or lemon slices for an elegant presentation.
Notes
Rinse Quinoa Thoroughly: Remove the natural bitter coating by washing under cold water to ensure a clean, pure grain taste that won’t overpower other ingredients.
Optimal Salmon Cooking: Watch the fish closely during roasting – it should flake easily with a fork but remain moist, avoiding overcooking which can make the salmon dry and tough.
Vegetable Timing Matters: Sauté vegetables quickly to maintain their vibrant colors, crisp texture, and maximum nutritional value, preventing them from becoming soggy or losing their fresh flavor profile.
Customize for Dietary Needs: Swap honey in the dressing with maple syrup for a vegan option, use gluten-free Dijon mustard, or replace quinoa with cauliflower rice for a low-carb alternative that keeps the dish versatile and inclusive.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg