Discover how to make Easy Herb Roasted Salmon with Quinoa for a bold, fresh dinner that’s healthy, flavorful, and perfect for any weeknight meal.
Why You’ll Love It
If you want a dinner that’s simple, nutritious, and packed with bold, fresh flavors, this Easy Herb Roasted Salmon with Quinoa recipe is for you. It’s a perfect balance of protein and wholesome grains, and it comes together in just 30 minutes. Whether you’re cooking for family or meal prepping for the week, this dish fits effortlessly into any routine.
Ingredients
- 4 salmon fillets (6 oz each) – fresh or thawed, skin on or off
- 1 cup quinoa, rinsed – substitute with brown rice or couscous if preferred
- 2 cups water or broth – broth adds more flavor
- 2 tbsp olive oil – use avocado oil for a milder taste
- 1 tbsp fresh parsley, chopped – dried parsley also works, use 1 tsp
- 1 tbsp fresh dill, chopped – substitute with fresh thyme or basil
- 1 tsp garlic powder – fresh minced garlic can be used
- Salt and black pepper, to taste
- 1 lemon, sliced – for garnish and a hint of citrus brightness
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet lined with parchment paper or foil for easy cleanup.
- In a small bowl, combine olive oil, chopped parsley, dill, garlic powder, salt, and pepper.
- Brush this herb mixture generously over the top of each salmon fillet.
- Roast the salmon in the preheated oven for 12 to 15 minutes. It should flake easily when tested with a fork but still be moist inside.
- Meanwhile, bring water or broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until all liquid is absorbed.
- Remove from heat and fluff quinoa with a fork.
- Serve roasted salmon over a bed of quinoa and garnish with fresh lemon slices for an extra burst of flavor.
For variations and expert tips, scroll down to continue.
Expert Tips
To ensure perfectly cooked salmon, look for an internal temperature of 125°F (52°C) for medium-rare. If you prefer your salmon well done, cook a few extra minutes but be careful not to dry it out. You can prepare the quinoa in advance and reheat it, making this recipe great for meal prep. Scaling the recipe up or down is easy—just adjust the quantities proportionally.
Storage
Store any leftover roasted salmon and quinoa in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze the salmon and quinoa separately for up to 2 months. Thaw overnight in the fridge before reheating gently.
Variations
- Vegan option: Replace salmon with marinated tofu or roasted portobello mushrooms. Use vegetable broth for quinoa.
- Gluten-free: This recipe is naturally gluten-free.
- Dairy-free: No dairy ingredients used, so it’s safe for dairy-free diets.
- Refined sugar-free: No added sugars, making it healthy and clean.
FAQ
- Can I use frozen salmon for Easy Herb Roasted Salmon with Quinoa for a Bold, Fresh Dinner?
- Yes, but make sure to thaw it fully before cooking for even roasting and optimal texture.
- How do I know when the salmon is done?
- It should flake easily with a fork and have an internal temperature of 125°F for medium doneness.
- Can I cook the quinoa in the microwave?
- Yes, you can microwave quinoa with a microwave-safe lid on high for about 6-8 minutes with the same water ratio.
- What herbs work best if I don’t have fresh ones?
- Dried herbs can be used, but reduce the amount to about one-third as dried herbs are more potent.
- Is this recipe suitable for meal prep?
- Definitely. Both salmon and quinoa reheat well and make a convenient, healthy meal for busy days.
- Where can I find more recipes like Easy Herb Roasted Salmon with Quinoa for a Bold, Fresh Dinner?
- Check out our Easy Weeknight Dinners and visit Food Network for inspiration.
Call to Action
Try this Easy Herb Roasted Salmon with Quinoa for a Bold, Fresh Dinner tonight! Don’t forget to leave a comment, rate the recipe, and share it with family and friends. Save it to your favorites for quick access next time dinner calls.
