Lemon Herb Salmon with Quinoa Pilaf

Flaky baked salmon seasoned with bright lemon and fragrant herbs, served alongside a protein-packed quinoa pilaf vibrant with chickpeas, colorful vegetables, and fresh spinach.

• Prep: 20 min
• Cook: 20 min
• Total: 40 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $6.24/serving

Dietary

• High-Fiber
• High-Protein
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar

Tags

• bake
• healthy
• comfort food
• savory
• fresh
• quick

Ingredients

• 1.25 cup quinoa (uncooked, rinsed)
• 2.5 cup vegetable broth
• 1 pound salmon fillets (skin on or off)
• 3 tablespoon olive oil
• 1 lemon (half sliced, half for juice)
• 3 clove garlic (minced)
• 1.5 teaspoon dried oregano
• 1.25 teaspoon salt
• 0.5 teaspoon black pepper
• 1 can chickpeas (rinsed and drained)
• 1 red bell pepper (medium, finely diced)
• 0.5 red onion (medium, finely diced)
• 5 ounce baby spinach
• 6 tablespoon fresh parsley (chopped)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup. Rinse the quinoa thoroughly under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed quinoa with 2 1/2 cups vegetable broth or water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and the quinoa is fluffy. Set aside, covered, for 5 minutes.
3. While the quinoa cooks, pat the salmon fillets dry with a paper towel. In a small bowl, whisk together 1 tablespoon olive oil, juice from half a lemon, 2 minced cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Place the salmon fillets on the prepared baking sheet. Pour the lemon-herb mixture over the salmon, ensuring each fillet is coated. Arrange half of the sliced lemon on top of or next to the salmon fillets. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. While the salmon bakes, prepare the pilaf. In a large bowl, combine the cooked quinoa, rinsed and drained chickpeas, finely diced red bell pepper, finely diced red onion, baby spinach, 2 tablespoons chopped fresh parsley, 2 tablespoons olive oil, juice from the remaining lemon half, 1 minced clove garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
6. Toss the quinoa pilaf gently until all ingredients are well combined and the spinach begins to wilt slightly from the warmth of the quinoa. Taste and adjust seasoning if needed.
7. Serve the baked salmon alongside the hearty quinoa pilaf. Garnish with remaining 4 tablespoons fresh parsley.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Nutrition (per serving)

• Calories: 448
• Protein: 25.9 g
• Carbohydrates: 40.2 g
• Fat: 19.6 g
• Fiber: 8.1 g
• Sodium: 250 mg
• Saturated Fat: 3 g
• Sugar: 5 g
• Cholesterol: 60 mg