Mediterranean Herb-Crusted Salmon with Quinoa Pilaf

Ingredients

• 4 salmon fillets (6 oz each)
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 3 tablespoons olive oil, divided
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano (or 1 tsp dried)
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 red onion, diced
• 1/2 cup cherry tomatoes, halved
• 1/3 cup kalamata olives, pitted and sliced
• 1/4 cup pine nuts, toasted
• 1/2 teaspoon black pepper
• 1/4 teaspoon sea salt

Instructions

1. 1

   Prep the quinoa base

   Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add diced red onion and cook for 3-4 minutes until softened. Add quinoa and stir for 1 minute until lightly toasted. Pour in vegetable broth, bring to a boil, then reduce heat and simmer covered for 15 minutes.

2. 2

   Make the herb crust

   While quinoa cooks, mix remaining 2 tablespoons olive oil with minced garlic, dill, parsley, oregano, lemon zest, salt, and pepper in a small bowl. This becomes your flavor powerhouse—don't skimp on the fresh herbs here.

3. 3

   Season and crust the salmon

   Pat salmon fillets dry and place on a lined baking sheet. Spread the herb mixture evenly over each fillet, pressing gently so it sticks. Let it sit for 5 minutes while your oven preheats to 425°F.

4. 4

   Bake the salmon

   Bake salmon for 12-15 minutes, depending on thickness. The fish should flake easily with a fork but still be slightly pink in the center. Don't overcook—nobody wants dry salmon.

   

5. 5

   Finish the quinoa pilaf

   When quinoa is tender and liquid is absorbed, fluff with a fork. Stir in cherry tomatoes, olives, pine nuts, and lemon juice. Taste and adjust seasoning if needed.

6. 6

   Serve and enjoy

   Divide quinoa pilaf among four plates and top each with a salmon fillet. Garnish with extra fresh herbs and a lemon wedge if you're feeling fancy.

Substitution Ideas

Storage Tips

Store leftover salmon and quinoa separately in the fridge for up to 3 days. The quinoa pilaf actually tastes great cold as a salad the next day. Reheat salmon gently in a 300°F oven to avoid drying it out, or flake it over the cold quinoa for a completely different meal.