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Wild Salmon with Lemon Herb Quinoa

Crisp-skinned wild salmon, fragrant lemon-herb quinoa, and roasted vegetables come together in a meal that's as nourishing as it is beautiful. Simple enough for a weeknight, elegant enough to serve when friends gather around your table.

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At a glance

Prep Time15 min

Cook Time20 min

Total Time35 min

Serves4

LevelApproachable

In this recipe

Create A Meal Worth Coming Back To
A Recipe You'll Make Again and Again
What You'll Need
Step by Step Instructions
Nutrition Highlights
Notes from the Kitchen
Storage & Reheating
Join our Table
More from the Kitchen

Create A Meal Worth Coming Back To

This dish is built around a few timeless staples: wild salmon, wholesome grains, vibrant vegetables, fragrant herbs, bright citrus, and extra-virgin olive oil. Together, they create a meal that's satisfying without feeling heavy and elegant without requiring hours in the kitchen.

Wild salmon offers naturally occurring omega-3 fats and high-quality protein, while quinoa adds fiber and plant-based protein to every bite. Roasted broccolini and sweet blistered tomatoes bring freshness, color, and balance, making every forkful feel complete.

Whether you're preparing dinner after a busy day or serving guests on the weekend, this is the kind of recipe that feels effortless, looks beautiful, and leaves everyone asking for seconds.

Wholesome Ingredients

Satisfying & Nourishing

Made for Real Life

Perfect for Any Occasion

Why You'll Love This

A Recipe You'll Make Again and Again

Simple ingredients. Fresh flavors. Everyday nourishment.

This Mediterranean inspired dinner brings together quality protein, fiber-rich whole foods, colorful vegetables, and healthy fats in one beautifully balanced meal. It's satisfying enough for a cozy weeknight dinner, yet elegant enough to serve when you're entertaining.

Rich in Omega-3s

Wild salmon is one of nature's best sources of long-chain omega-3 fatty acids, making it a delicious way to enjoy this nutrient as part of a balanced diet.

Rich in Protein

Each serving provides more than 40 grams of high-quality protein from wild salmon and quinoa to help keep you satisfied and support an active lifestyle.

Fiber-Rich

Quinoa, broccolini, and cherry tomatoes provide dietary fiber that adds texture, helps keep you feeling full, and complements the balanced nature of this Mediterranean inspired plate.

Mediterranean-Inspired

Built around vegetables, whole grains, olive oil, fresh herbs, and seafood, this recipe embraces the timeless principles of Mediterranean cooking—simple, flavorful, and centered on real food.

Ingredients & Equipment

What You'll Need

All you need for a perfectly balanced, Mediterranean inspired dinner.

Salmon

4 fillets (6 oz / 170 g each)wild salmon, skin onsockeye or king preferred
1 tbspextra-virgin olive oil
1/2 tspfine sea salt
1/4 tspblack pepper, freshly cracked
1lemonzested and sliced; half reserved

Lemon-Herb Quinoa

1 cup (185 g)quinoa, rinsed
1 3/4 cups (415 ml)low-sodium stock
2 tbspextra-virgin olive oil
2 tbsplemon juice
1/3 cupmixed soft herbs (parsley, dill, chives), chopped
1small shallot, mincedor 2 tbsp red onion

Roasted Vegetables

1 bunchbroccolini, trimmedor 2 cups broccoli florets
1 pintcherry or grape tomatoes
1medium red onion, in wedges
1medium zucchini, half-moons
2 tbspextra-virgin olive oil
2garlic cloves, smashed
1/2 tspsea salt; pinch chili flakes (optional)

Equipment

Two rimmed sheet pansOne for the vegetables, one for the salmon. A single large pan works if you keep them in separate zones.
Parchment paperLines both pans for easy release and faster cleanup.
Small saucepan with a lidFor simmering and resting the quinoa.
Fine-mesh sieveFor rinsing the quinoa until the water runs clear.
Chef's knife and cutting board
Microplane or zesterFor the lemon zest; a fine grater also works.
Mixing bowloptionalFor tossing the vegetables in oil; you can toss directly on the pan to save a dish.
Instant-read thermometeroptionalThe most reliable way to catch the salmon at 125°F; otherwise judge by the flesh turning opaque.
Fish spatulaoptionalA thin, flexible spatula lifts the fillets cleanly; any wide spatula will do.

Quality makes all the difference.

Choose the freshest ingredients you can find for the best flavor and most vibrant results.

The Method

Step by Step Instructions

Clear steps. Thoughtful techniques. Delicious results.

35 MINTotal time

ApproachableDifficulty

4Servings

Preheat & Prepare

Preheat and set up

Heat the oven to 400°F (205°C) and line two rimmed sheet pans with parchment. While it comes up to temperature, pull the salmon from the fridge to take the chill off, and gather everything you'll need — roasting moves quickly once it starts.

OvenSheet pans400°F / 205°C

from our kitchen

A fully preheated oven is the secret to caramelized edges; a cold one steams instead of roasts.

Preheat & Prepare

Prep the vegetables

Cut the broccoli into even florets and the bell pepper into wide strips so they cook at the same rate. Toss with olive oil, a pinch of salt, and a few cracks of pepper until just lightly coated, then spread in a single, uncrowded layer on one pan.

KnifeSheet pan10 min

from our kitchen

Crowding steams the vegetables; give them room so the edges can brown.

Roast the Vegetables

Roast until caramelized

Roast the vegetables on the upper rack for 20 minutes, turning once halfway through, until the edges are deeply browned and the broccoli tips have crisped. Resist pulling them early — the dark, almost-too-far edges are where the flavour lives.

Oven20 minRoast

from our kitchen

A quick shake of the pan at the halfway mark keeps everything browning evenly.

Cook the Quinoa

Rinse and simmer

Rinse the quinoa in a fine sieve under cold water for about 30 seconds, until the water runs clear. Combine with the broth, bring to a boil, then drop to a low simmer, cover, and cook 15 minutes until the liquid is absorbed and you see little spirals release from the grain.

SieveSaucepan15 min

from our kitchen

Rinsing removes the saponins — the bitter, soapy coating on the seed. Don't skip it.

Cook the Quinoa

Rest, then fold in herbs

Off the heat, leave the quinoa covered another 5 minutes, then fold in the chopped fresh herbs and lemon zest and fluff with a fork. Taste, and adjust the salt.

Fresh herbsLemon zest5 min

from our kitchen

Resting off the heat lets trapped steam finish the grain gently — this is what makes it fluffy rather than wet.

Finish the Salmon

Season the salmon

Pat the fillets completely dry, then rub with olive oil, minced garlic, a little lemon juice, salt, and pepper. A genuinely dry surface is what lets the top take on colour instead of steaming.

SalmonOlive oilLemon

from our kitchen

Season just before roasting; salting too far ahead draws moisture to the surface.

Finish the Salmon

Roast alongside

Add the salmon to the second pan and roast for the final 12–14 minutes, until the flesh turns opaque and just begins to flake when gently pressed. Thicker fillets take the full time; thinner ones, a touch less.

Oven12–14 min125°F / 52°C

from our kitchen

Pull it at 125°F (52°C) for a silky center — it carries over a few degrees as it rests.

Serve

Rest, plate, and finish

Let the salmon rest a couple of minutes off the heat. Divide the quinoa among plates, lean a fillet against it, pile the roasted vegetables alongside, and finish with a squeeze of lemon and a pinch of flaky salt.

PlateLemonFlaky salt

from our kitchen

That short rest lets the juices settle back into the fish rather than running onto the plate.

Ready to serve

Bring It to the Table

Allow the salmon to rest for three to four minutes so its natural juices settle back into the fillet. Spoon the warm lemon-herb quinoa onto each plate, lean the salmon gently against it, and arrange the roasted broccolini and blistered tomatoes alongside.

Finish with a thread of extra-virgin olive oil, a squeeze of charred lemon, fresh herbs, and a delicate pinch of flaky sea salt. Beautiful food rarely needs more than thoughtful ingredients and careful restraint.

Serve

Warm plates. Vibrant flavors.

Serve immediately while the salmon is perfectly tender and the vegetables are still vibrant. Pair with a crisp fennel and citrus salad or lightly dressed seasonal greens for a beautifully balanced plate.

Pair

Elevate every bite.

Enjoy with sparkling water over ice and fresh lemon, or a mineral-driven Sauvignon Blanc, Albariño, or unoaked Chardonnay. Their bright acidity complements the richness of the salmon without overpowering its delicate flavor.

Keep it fresh

Enjoy it your way anytime.

This recipe keeps beautifully. Refrigerate leftovers in airtight containers for up to three days. Enjoy chilled over fresh greens for lunch, or gently rewarm for another effortless dinner that tastes every bit as satisfying.

Nutrition Highlights

590

Calories

43g

Protein

Fiber

24g

Healthy Fats

2.4g

Omega-3

38g

Carbs

Approximate, per serving. Offered as education, not medical advice.

Chef's notes

Notes from the Kitchen

Chef's notes

“

Two mistakes sink this dish, and they're opposites: overcooked salmon and under-charred vegetables. Fish wants less time that you think; vegetables want more. Trust the color, not the clock.

Substitutions: Trout or artic char work beautifully in place of salmon.

Make it ahead: The quinoa and vegetables hold well for three days, making this an elegant foundation for the week's lunches.

Keeping Well

Storage & Reheating

Simple guidance to keep your meal fresh, flavorful, and ready whenever you are.

Refrigerate

Store components separately in airtight containers for up to 3 days.

Freeze

Cooked salmon and quinoa freeze well for up to 2 months.

Meal Prep

Portion into glass containers for four ready lunches.

Reheat

Warm gently at 300°F to keep the salmon tender; avoid the microwave if you can.

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Wild Salmon with Lemon Herb Quinoa

Create A Meal Worth Coming Back To

A Recipe You'll Make Again and Again

Rich in Omega-3s

Rich in Protein

Fiber-Rich

Mediterranean-Inspired

What You'll Need

Quality makes all the difference.

Step by Step Instructions

Preheat and set up

Prep the vegetables

Roast until caramelized

Rinse and simmer

Rest, then fold in herbs

Season the salmon

Roast alongside

Rest, plate, and finish

Bring It to the Table

Notes from the Kitchen

Storage & Reheating

Refrigerate

Freeze

Meal Prep

Reheat

Cook with us, fully

Did you make this?

More from the Kitchen