Mediterranean Baked Salmon with Lemon Herb Quinoa
Flaky baked salmon fillets served over a bed of fluffy quinoa, tossed with fresh herbs, cherry tomatoes, and a zesty lemon dressing. Healthy, vibrant, and full of Mediterranean flavors—perfect for a light lunch or dinner.
Cooking Time:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
For the salmon:
2 salmon fillets (~180-200g each)
1 tbsp olive oil
1 tsp dried oregano
1 tsp paprika
Salt & pepper to taste
1 lemon, sliced
For the quinoa:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
1 tbsp olive oil
Juice of 1/2 lemon
Salt & pepper to taste
Instructions:
1. Cook the quinoa:
Bring water or broth to a boil in a medium saucepan.
Add quinoa, reduce heat, cover, and simmer for 15 minutes until all liquid is absorbed.
Fluff with a fork and let it cool slightly.
2. Bake the salmon:
Preheat oven to 200°C (400°F).
Place salmon fillets on a baking tray lined with parchment paper.
Drizzle olive oil, sprinkle oregano, paprika, salt, and pepper. Top with lemon slices.
Bake for 12-15 minutes, until salmon is cooked through and flaky.
3. Prepare the quinoa salad:
In a large bowl, combine cooked quinoa, cherry tomatoes, parsley, and mint.
Drizzle olive oil and lemon juice. Season with salt and pepper. Toss gently.
4. Serve:
Plate the quinoa and place a baked salmon fillet on top.
Optionally garnish with extra herbs and a wedge of lemon.
Tips:
You can swap salmon with cod or trout if preferred.
Add toasted pine nuts or feta for extra richness and texture.
For more Mediterranean flair, add roasted zucchini or bell peppers to the quinoa.
Nutritional Information
Calories: ~400 kcal
Protein: 30g
Carbs: 35g
Fat: 16g
Fiber: 5g