Classic Lemon-Herb Baked Salmon Dinner Plate
This classic lemon-herb baked salmon dinner plate features perfectly cooked salmon fillets alongside fluffy quinoa and tender-crisp roasted broccoli, all brought together with a bright lemon-herb mixture. It's a healthy, satisfying, and easy-to-make meal perfect for any weeknight or special occasion.
Equipment
- Saucepan
- Baking Sheet
- Small Bowl
- Whisk
- Parchment Paper
- Meat Thermometer
Ingredients
Main Ingredients
- 6 ounces Salmon Fillets per person, skin-on or off, wild-caught or sustainably farmed
- 2 tablespoons Olive Oil good quality extra virgin
- 2 tablespoons Fresh Lemon Juice from about 1 medium lemon
- 2 cloves Minced Garlic
- 1 tablespoon Fresh Dill chopped (or fresh parsley)
- ½ teaspoon Salt coarse sea salt
- ¼ teaspoon Black Pepper freshly ground
- 2 cups Broccoli Florets fresh or frozen
- 1 cup Quinoa uncooked
- 2 cups Water or Vegetable Broth for quinoa
- Lemon wedges extra fresh dill/parsley (Optional Garnish)
Instructions
Cooking Steps
- First, rinse quinoa under cold water, then combine it with water or vegetable broth in a saucepan and bring to a boil. Then, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- Remove the quinoa from heat and let stand, covered, for 5 minutes; meanwhile, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Then, make the lemon-herb mixture by whisking together olive oil, fresh lemon juice, minced garlic, chopped fresh dill, salt, and black pepper in a small bowl.
- Pat the salmon fillets dry with paper towels, place them on the prepared baking sheet, and pour the lemon-herb mixture evenly over each fillet.
- Toss the broccoli florets with a drizzle of olive oil, a pinch of salt, and pepper, and place them on the same baking sheet as the salmon.
- Bake for 12-15 minutes, or until the salmon is cooked through (145°F / 63°C) and the broccoli is tender-crisp.
- Finally, assemble by arranging quinoa, salmon, and roasted broccoli on each plate, garnish with fresh lemon wedges and herbs, and serve immediately.
Notes
For even cooking, ensure salmon fillets are of similar thickness. You can also add other vegetables like asparagus or bell peppers to roast alongside the salmon and broccoli. If you don't have fresh dill, fresh parsley or chives work well as substitutes. To prevent overcooking, remove salmon from the oven as soon as it reaches the desired internal temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days and reheated gently.