Lemon Garlic Salmon with Quinoa

Bringing vibrant flavors and healthful ingredients to your dinner table has never been easier or more delicious! Honestly, this Lemon Garlic Salmon with Quinoa recipe has become a weeknight staple in our house. Even my picky eaters, who usually turn their noses up at anything green or remotely “healthy,” devour this dish. The flaky salmon, infused with zesty lemon and savory garlic, paired with the fluffy, protein-packed quinoa – it’s a culinary match made in heaven. The first time I made it, I was surprised by how quickly it came together, and the aroma that filled the kitchen was simply irresistible. The best part? It’s not just tasty; it’s also packed with nutrients, making it a guilt-free pleasure. Trust me, once you try this recipe, it will become a regular part of your meal rotation, just like it has for us!

Ingredients

• Salmon fillets: (4 fillets, about 6 ounces each) – Choose skin-on or skinless based on your preference. Skin-on salmon tends to be more flavorful and moist during cooking, while skinless is easier to eat and often preferred by those who don’t enjoy crispy skin. Look for wild-caught salmon for higher omega-3 content and a richer flavor, or opt for sustainably farmed salmon.
• Quinoa: (1 cup, uncooked) – A complete protein and gluten-free grain, quinoa adds a nutty flavor and satisfying texture to the dish. It’s also a great source of fiber and essential amino acids. Rinse quinoa thoroughly before cooking to remove saponins, which can give it a bitter taste.
• Lemon: (2 lemons) – One lemon for juicing and one for slicing. Fresh lemon juice provides a bright, citrusy flavor that complements the richness of the salmon and garlic. Lemon slices add visual appeal and can be used to garnish the dish after cooking.
• Garlic: (4 cloves) – Fresh garlic, minced. Garlic is the aromatic backbone of this recipe, adding depth and savory notes. Mincing it finely allows the flavor to infuse into the salmon and quinoa effectively.
• Olive oil: (3 tablespoons) – Extra virgin olive oil is preferred for its flavor and health benefits. It’s used to sauté the garlic, coat the salmon and quinoa, and adds richness to the dish. Olive oil is a heart-healthy fat.
• Chicken broth or vegetable broth: (2 cups) – Used to cook the quinoa, broth adds more flavor than water alone. Chicken broth provides a savory depth, while vegetable broth keeps the dish vegetarian-friendly. Low-sodium broth is recommended to control the salt content.
• Fresh parsley: (¼ cup, chopped) – For garnish and fresh flavor. Parsley adds a pop of color and a fresh, herbaceous note to the finished dish. It also provides a touch of bitterness that balances the richness of the salmon and lemon.
• Salt: (To taste) – Enhances the flavors of all the ingredients. Use sea salt or kosher salt for better flavor. Season generously but taste as you go to avoid over-salting.
• Black pepper: (To taste) – Freshly ground black pepper adds a subtle spice and depth of flavor. Grind it just before using for the best aroma and taste.
• Red pepper flakes (optional): (Pinch) – For a touch of heat. Red pepper flakes add a subtle kick that can enhance the flavors without being overpowering. Adjust the amount to your spice preference.

Instructions

1. Prepare the Quinoa: Begin by rinsing 1 cup of uncooked quinoa thoroughly under cold water using a fine-mesh sieve. Rinsing removes saponins, a natural coating that can make quinoa taste bitter. Place the rinsed quinoa in a medium saucepan. Add 2 cups of chicken or vegetable broth and a pinch of salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes to steam further. Fluff with a fork and set aside. Cooking quinoa properly ensures it’s fluffy and not mushy, which is crucial for the texture of the final dish.
2. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Parchment paper prevents sticking and makes cleanup a breeze, while foil can be used if you don’t have parchment paper. Preheating the oven ensures consistent cooking temperature from the start.
3. Prepare the Salmon: Pat the salmon fillets dry with paper towels. This helps to remove excess moisture and allows the seasonings to adhere better, resulting in a better sear and flavor. Place the salmon fillets on the prepared baking sheet. If using skin-on salmon, you can choose to cook it skin-side down or up, depending on your preference for crispy skin (skin-side up) or easier skin removal after cooking (skin-side down).
4. Make Lemon Garlic Marinade: In a small bowl, combine 3 tablespoons of olive oil, the juice of 1 lemon (about 2-3 tablespoons), 4 cloves of minced garlic, salt, and black pepper to taste. Add a pinch of red pepper flakes if you desire a little heat. Whisk all ingredients together until well combined. This marinade is the flavor powerhouse of the dish, infusing the salmon with bright, savory, and aromatic notes.
5. Marinate the Salmon: Pour the lemon garlic marinade evenly over the salmon fillets, ensuring each fillet is well coated. You can use your hands or a spoon to gently rub the marinade into the salmon. Allow the salmon to marinate for at least 10 minutes, or up to 30 minutes for more intense flavor. Marinating allows the flavors to penetrate the salmon, making it more flavorful and tender. While 10 minutes is sufficient, a longer marinating time enhances the taste.
6. Bake the Salmon: Place the baking sheet with the marinated salmon in the preheated oven. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of your salmon fillets. Start checking for doneness at 12 minutes and adjust the time accordingly. Salmon is cooked perfectly when it’s opaque and flakes easily but is still moist. Overcooking will result in dry salmon.
7. Prepare Lemon Slices (Optional): While the salmon is baking, slice the remaining lemon into thin rounds. These slices can be added to the baking sheet during the last few minutes of cooking for a roasted lemon flavor, or used as a fresh garnish when serving. Roasted lemon slices become slightly caramelized and add a different dimension of lemon flavor.
8. Add Lemon Slices to Baking Sheet (Optional): If desired, place the lemon slices onto the baking sheet around the salmon fillets during the last 5 minutes of baking. This allows the lemon slices to warm through and release their fragrance into the dish. Be careful not to burn the lemon slices.
9. Assemble and Serve: Once the salmon is cooked, remove it from the oven. Place a bed of cooked quinoa on plates or in bowls. Top with a baked salmon fillet. Garnish with fresh chopped parsley and lemon slices (both roasted and fresh, if using). Serve immediately and enjoy! Serving immediately ensures the salmon is at its peak flavor and texture.

Nutrition Facts

(Per serving, approximate values, based on 4 servings)

• Serving Size: 1 Salmon fillet (approx. 6 oz cooked) with ¾ cup cooked quinoa
• Calories: Approximately 550-650 calories per serving. This is an estimate and can vary depending on the size of the salmon fillet and the exact ingredients used. This recipe is moderately calorie-dense due to the healthy fats and protein, making it a satisfying meal.
• Protein: 40-50 grams per serving. Salmon and quinoa are both excellent sources of protein. Protein is essential for muscle building, repair, and overall satiety. This high protein content makes this dish a great option for athletes or anyone looking to increase their protein intake.
• Healthy Fats: 25-35 grams per serving. Primarily from salmon and olive oil, these are predominantly heart-healthy unsaturated fats, including omega-3 fatty acids. Omega-3 fatty acids are beneficial for heart health, brain function, and reducing inflammation. Salmon is renowned for its high omega-3 content.
• Carbohydrates: 30-40 grams per serving. Mainly from quinoa, these are complex carbohydrates that provide sustained energy. Quinoa is a whole grain and a good source of fiber. Complex carbohydrates are digested slowly, preventing blood sugar spikes and providing lasting energy.
• Fiber: 5-7 grams per serving. Quinoa is a good source of dietary fiber. Fiber is important for digestive health, helps regulate blood sugar levels, and can contribute to feelings of fullness, aiding in weight management.

Note: Nutrition facts are estimates and can vary based on specific ingredients, portion sizes, and preparation methods. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients used.

Preparation Time

• Prep time: 15 minutes. This includes rinsing the quinoa, mincing garlic, juicing lemon, chopping parsley, and preparing the marinade. The prep time is quick and efficient, making this recipe suitable for busy weeknights.
• Cook time: 15-20 minutes. This includes 15 minutes for quinoa and 12-15 minutes for salmon baking (overlapping cooking times are possible). The cook time is relatively short, contributing to the overall speed of this recipe.
• Total time: Approximately 30-35 minutes. From start to finish, this recipe is ready in under 40 minutes, making it a great option for a quick and healthy meal.

How to Serve

This Lemon Garlic Salmon with Quinoa is a complete meal on its own, but you can elevate it further with complementary side dishes and serving suggestions:

• Side Salads:
  • Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the salmon and quinoa. Consider using mixed greens, cucumber, cherry tomatoes, and a lemon vinaigrette to tie in the lemon flavor.
  • Cucumber and Dill Salad: A light and refreshing cucumber salad with fresh dill and a touch of yogurt or vinegar. The coolness of cucumber complements the warm salmon.
  • Mediterranean Salad: A vibrant salad with chopped tomatoes, cucumbers, red onion, olives, feta cheese, and a lemon-herb dressing. This adds Mediterranean flair and extra vegetables.
• Roasted Vegetables:
  • Roasted Asparagus: Asparagus roasted with olive oil, salt, and pepper is a classic and healthy side. It cooks quickly in the oven alongside the salmon.
  • Roasted Broccoli: Broccoli florets roasted until tender-crisp with a sprinkle of parmesan cheese or red pepper flakes. Roasted broccoli provides a hearty and nutritious side.
  • Roasted Brussels Sprouts: Brussels sprouts roasted until caramelized and slightly crispy, perhaps with a balsamic glaze. Roasted Brussels sprouts offer a slightly bitter and nutty flavor that pairs well with salmon.
• Grains & Legumes:
  • Roasted Sweet Potatoes: Cubed sweet potatoes roasted until tender and slightly caramelized. Sweet potatoes add sweetness and heartiness.
  • Lentil Salad: A hearty lentil salad with herbs, vegetables, and a lemon vinaigrette. Lentils provide extra protein and fiber.
• Serving Suggestions:
  • Garnish: Always garnish with fresh chopped parsley and lemon wedges or slices. This adds freshness and visual appeal.
  • Presentation: Arrange the quinoa on the plate first, then top with the salmon. This creates a nice presentation and allows the quinoa to absorb any juices from the salmon.
  • Sauce Drizzle: For extra flavor, drizzle a bit of extra virgin olive oil or a light lemon-herb sauce over the salmon and quinoa just before serving. A simple sauce can elevate the dish.
  • Warm Plates: Serve on warm plates to keep the food at the ideal temperature for longer.

Additional Tips for Perfect Lemon Garlic Salmon with Quinoa

1. Don’t Overcook the Salmon: Salmon is best when cooked to medium or medium-well, meaning it’s still slightly moist in the center. Overcooked salmon becomes dry and less flavorful. Use a fork to gently flake the salmon to check for doneness; it should easily separate and be opaque.
2. Rinse Quinoa Thoroughly: Always rinse quinoa before cooking to remove saponins. Saponins are natural compounds that can make quinoa taste bitter. Rinsing ensures a cleaner, more pleasant flavor.
3. Use Fresh Ingredients: Fresh lemon juice, garlic, and parsley make a significant difference in the flavor of this dish. Avoid using bottled lemon juice if possible, and opt for fresh herbs for the best taste.
4. Adjust Seasoning: Taste and adjust the seasoning of both the marinade and the quinoa. Salt and pepper are crucial for bringing out the flavors. Don’t be afraid to season generously, but taste as you go.
5. Customize the Herbs: While parsley is classic, feel free to experiment with other fresh herbs like dill, cilantro, or chives. Different herbs can add unique flavor profiles to the dish. Dill pairs particularly well with salmon and lemon.
6. Spice it Up: If you like a bit more heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the marinade. You can also add a dash of hot sauce to the finished dish for extra zing.
7. Make it Ahead (Partially): You can prepare the quinoa and the marinade ahead of time. Cook the quinoa and store it in the refrigerator. Prepare the marinade and store it separately. When ready to cook, simply marinate and bake the salmon. This can save time on busy weeknights.
8. Broil for Crispy Salmon: For a crispier top on your salmon, broil it for the last 1-2 minutes of cooking. Keep a close eye on it to prevent burning. Broiling adds a nice textural contrast to the flaky salmon.

Frequently Asked Questions (FAQ)

1. Can I use frozen salmon?
   • Yes, you can use frozen salmon fillets. Make sure to thaw them completely before marinating and cooking. Thaw them overnight in the refrigerator or use the quick thaw method by placing them in a sealed bag and submerging them in cold water. Pat them dry thoroughly after thawing.
2. Can I make this recipe gluten-free?
   • Yes, this recipe is naturally gluten-free as quinoa is a gluten-free grain and salmon is naturally gluten-free. Ensure that the broth you use is also certified gluten-free if you are strictly avoiding gluten.
3. Can I use different vegetables instead of quinoa?
   • While quinoa is a key component of this recipe, you can substitute it with other grains or vegetables if needed. Good alternatives include brown rice, couscous, or roasted vegetables like cauliflower rice or sweet potato cubes. Keep in mind that the cooking time and nutritional profile will change.
4. How long can I store leftover Lemon Garlic Salmon with Quinoa?
   • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until heated through. Salmon is best consumed fresh, but leftovers are still delicious the next day.
5. Can I grill the salmon instead of baking it?
   • Yes, grilling salmon is a great alternative. Preheat your grill to medium-high heat. Place the marinated salmon fillets on the grill grates and cook for about 4-6 minutes per side, or until cooked through. Grilling adds a smoky flavor.
6. Can I add other vegetables to the baking sheet with the salmon?
   • Absolutely! You can add vegetables like asparagus, broccoli florets, bell peppers, or cherry tomatoes to the baking sheet alongside the salmon. Toss them with a little olive oil, salt, and pepper before roasting. Adjust cooking time as needed for the vegetables.
7. Is this recipe dairy-free?
   • Yes, this recipe is naturally dairy-free as it does not contain any dairy ingredients. Ensure that any broth you use is also dairy-free if you are strictly avoiding dairy.
8. Can I double or triple this recipe for a larger group?
   • Yes, you can easily scale this recipe up or down depending on the number of servings needed. Simply adjust the ingredient quantities proportionally. When cooking larger quantities, ensure that the salmon fillets are not overcrowded on the baking sheet for even cooking; you may need to use multiple baking sheets or cook in batches.

Print