Some nights call for a dinner that feels both nourishing and a little indulgent without any fuss. This salmon dinner with quinoa fits right into those moments when you want something that’s straightforward to prepare but still hits all the right notes on flavor and comfort. The salmon comes out tender and flaky, with a spice rub that’s just enough to bring some warmth without overpowering the fresh fish. Meanwhile, the quinoa cooks fluffy and light, acting as the perfect base for the meal.
I remember the first time I made this, the kitchen smelled a bit like a mess—there was a distracted moment when I almost forgot the veggies on the stove because I was too caught up watching the salmon bake. The broccoli and bell pepper sizzle with garlic and butter, creating a colorful and slightly sweet contrast to the savory fish. That little distraction was worth it, though, because every bite felt like a small celebration of simple, good food. The lemon juice squeezed last minute gives a bright pop that ties everything together, and the fresh parsley adds a touch of green that makes the plate feel complete—even if the kitchen wasn’t perfectly clean yet.
- It’s a balanced meal that feels light but filling, great for any weeknight when you want to eat well without spending all evening cooking.
- The seasoning is simple — and that’s kind of the point. It lets the salmon’s natural flavor shine through without fuss.
- Quinoa is a fantastic alternative to rice or potatoes, adding a nutty texture that pairs beautifully with the veggies and fish.
- The sautéed vegetables can be swapped out depending on what’s in your fridge, though broccoli and bell pepper bring a nice mix of crunch and sweetness.
- It’s healthy, but not boring — every element has a role, from the buttery veggies to the zesty lemon drizzle.
If you’re a little unsure about cooking fish or quinoa, don’t worry. This recipe is forgiving, and even if the quinoa ends up a bit denser or the salmon a touch more cooked than intended, it still tastes great. Plus, leftovers keep well, making it easy to reheat for lunch the next day.
Print
Salmon Dinner with Quinoa
- Total Time: 40 minutes
- Yield: 4 1x
Description
A healthy and delicious salmon dinner served with fluffy quinoa and a side of sautéed vegetables, perfect for a nutritious weeknight meal.
Ingredients
1 cup quinoa
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 garlic powder
1 teaspoon paprika
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon butter
2 cups broccoli florets
1 red bell pepper, sliced
1 small yellow onion, sliced
2 cloves garlic, minced
Salt and black pepper to taste
Instructions
Rinse the quinoa under cold water using a fine mesh strainer.
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is tender.
Remove the quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the quinoa cooks, preheat the oven to 400°F (200°C).
In a small bowl, mix salt, black pepper, garlic powder, and paprika.
Pat the salmon fillets dry with paper towels and rub them with olive oil.
Sprinkle the seasoning mixture evenly over both sides of the salmon fillets.
Place the salmon fillets skin-side down on a baking sheet lined with parchment paper.
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 butter in a large skillet over medium heat.
Add the sliced onion and cook for 2 minutes until slightly softened.
Add the minced garlic, broccoli florets, and sliced red bell pepper to the skillet.
Sauté the vegetables for 6-8 minutes, stirring occasionally, until tender-crisp.
Season the vegetables with salt and black pepper to taste.
Remove the salmon from the oven and drizzle with fresh lemon juice.
Sprinkle chopped fresh parsley over the salmon and vegetables.
Serve the baked salmon fillets over a bed of quinoa with the sautéed vegetables on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Cooking this dinner doesn’t require any fancy equipment—just a good skillet and an oven you trust. When serving, I like to pile the quinoa right on the plate first, then lay the salmon on top with the sautéed vegetables around the side. Sometimes I swap the broccoli for green beans or add a handful of cherry tomatoes just because they’re sitting around. If you’re feeling adventurous, a drizzle of a simple yogurt sauce or a sprinkle of toasted nuts could add a nice twist, though I haven’t tested all of those myself.
For a side, a crisp green salad or some crusty bread can round out the meal nicely, especially if you want a little extra to nibble on. The leftovers store well too, just keep everything separate so the textures stay fresh when reheated.
FAQs
Can I use frozen salmon? Yes, just make sure to thaw it fully and pat dry before seasoning. It might take a few extra minutes in the oven.
What if I don’t have quinoa? Couscous or bulgur wheat could work, though cooking times and textures will differ.
Can I make this dairy-free? Absolutely. Skip the butter and use olive oil for sautéing the vegetables.
How do I know when the salmon is done? It should flake easily with a fork, but still be moist inside. If you’re unsure, a little undercooking is better than over.
Ready to try something that feels like a little treat but is totally doable on a busy night? Give this salmon dinner with quinoa a go—you might just find your new go-to weekday meal.