Irresistible HerbCrusted Salmon with Quinoa Pilaf Recipe
Author:admin
Total Time:29 minutes
Yield:4 servings 1x
Description
HerbCrusted Salmon w Quinoa Pilaf quick flavorful bake for weeknights proteinrich wholesome grains simple dinner idea for busy weeknights
Ingredients
Scale
4 salmon fillets, about 6 oz each, skin removed or left on according to preference
2 tablespoons olive oil, divided
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon dried thyme
1 tablespoon fresh thyme, chopped
1 teaspoon dried oregano, crushed between your fingers to release aroma
1/4 cup breadcrumbs or panko
1 tablespoon grated Parmesan cheese (optional)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
Salt, to taste
Freshly ground black pepper, to taste
1 cup quinoa, rinsed
2 cups low-sodium chicken or vegetable broth (or water for a milder flavor)
1/2 cup finely diced red bell pepper
1/4 cup finely chopped onion or shallot
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat.
Make the herb crust: in a small bowl, combine breadcrumbs, Parmesan (if using), parsley, dill, thyme, oregano, garlic, lemon zest, salt, and pepper. Drizzle in 1 tablespoon olive oil and stir with Dijon mustard until the mixture resembles damp sand.
Prep the salmon: pat fillets dry. Brush each fillet lightly with olive oil and a touch of Dijon to help the crust cling.
Press the crust onto the top of each fillet, pressing gently so it adheres evenly. Arrange the crusted fillets on the prepared baking sheet.
Bake 12–14 minutes, until the crust is golden and the salmon flakes easily with a fork. For thicker fillets, add 2–4 minutes as needed. Internal temperature should reach about 125–130°F for a slightly juicy center, or 145°F for fully cooked, per preference.
Meanwhile, start the quinoa pilaf: in a medium saucepan, heat 1 tablespoon olive oil over medium heat. Sauté onion and bell pepper 3–4 minutes until softened.
Add rinsed quinoa, toasting for 1–2 minutes. Pour in the broth, bring to a boil, then reduce to a simmer, cover, and cook 15 minutes until quinoa is fluffy and the liquid is absorbed.
Remove from heat and stir in lemon juice, lemon zest, and chopped parsley. Fluff with a fork and season to taste with salt.
Rest the salmon a minute or two, then plate with a generous spoonful of quinoa pilaf. Finish with a final squeeze of lemon if you like a brighter splash.
Notes
A quick-comfort dinner featuring herb-crusted baked salmon with a bright quinoa pilaf, ready in under 30 minutes.
