Lemon Herb Baked Salmon with Quinoa and Roasted Vegetables
Looking for a light, fresh, and flavorful meal that’s easy to make and packed with nutrients? This Lemon Herb Baked Salmon with Quinoa and Roasted Vegetables is the perfect balance of bright citrus, herby goodness, and wholesome ingredients.
Some meals just make you feel realu good— this Lemon Herb Baked Salmon with Quinoa and Roasted Vegetables is one of them.
It’s fresh, light, and packed with flavor, but still hearty enough to leave you satisfied.
The salmon is baked to perfection with zesty lemon and fragrant herbs, while the quinoa adds a nice, nutty base.
And let’s not forget the roasted veggies—slightly caramelized and bursting with natural sweetness.
It’s the kind of meal that looks and tastes fancy but is actually super easy to throw together.
Perfect for a weeknight dinner or when you want something healthy without sacrificing taste!
Why You’ll Love This Recipe: Bright & Fresh Flavors – Lemon, fresh herbs, and roasted veggies make this dish light and delicious.
✔ Healthy & Nutritious – Packed with omega-3s, protein, and fiber, this meal is as good for you as it tastes.
✔ Easy to Make – Minimal prep, hands-off baking, and a simple quinoa base make this a stress-free recipe.
✔ Perfect for Meal Prep – Great for make-ahead lunches or dinners throughout the week.
Ingredients
For the Baked Salmon:
● 2 salmon fillets
● 2 tbsp olive oil
● Juice of 1 lemon
● 1 tsp lemon zest
● 2 cloves garlic, minced
● 1 tsp dried oregano
● ½ tsp salt & pepper
For the Quinoa:
● 1 cup quinoa
● 2 cups vegetable or chicken broth
● ½ tsp salt
For the Roasted Vegetables:
● 1 zucchini, sliced
● 1 bell pepper, sliced
● ½ cup cherry tomatoes, halved
● 1 tbsp olive oil
● ½ tsp salt & pepper
● ½ tsp dried oregano
For Garnish:
● Fresh parsley or dill, chopped
● Lemon wedges
Instructions
1. Cook the Quinoa
● Rinse the quinoa under cold water.
● In a medium pot, bring 2 cups of broth to a boil.
●Stir in the quinoa and salt, reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.
● Fluff with a fork and set aside.
2. Roast the Vegetables
● Preheat the oven to 400°F (200°C).
● Toss the zucchini, bell peppers, and cherry tomatoes with olive oil, salt, pepper, and oregano.
● Spread evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. Bake the Salmon
● Line a baking sheet with parchment paper.
● Place salmon fillets on the sheet and drizzle with olive oil and lemon juice.
● Sprinkle with lemon zest, minced garlic, oregano, salt, and pepper.
● Bake for 12-15 minutes, or until the salmon is flaky and cooked through.
4. Assemble & Serve
● Plate a scoop of fluffy quinoa alongside the roasted vegetables.
● Place the baked salmon on top.
● Garnish with fresh parsley or dill and serve with lemon wedges for extra brightness.
Tips & Variations
✔️ Want it spicy? Add red pepper flakes to the salmon seasoning for a little kick.
✔️ Prefer a different grain? Swap quinoa for brown rice, farro, or couscous.
✔️ Need a dairy-free option? Skip the butter in quinoa or use a drizzle of extra olive oil.
✔️ Want extra crunch? Top with toasted almonds or pine nuts for added texture.
Final Thoughts
This Lemon Herb Baked Salmon with Quinoa and Roasted Vegetables is the perfect combination of simple ingredients, fresh flavors, and wholesome nutrition.
It’s an easy-to-make, restaurant-quality dish that fits into any healthy eating plan while still feeling indulgent.
Whether you’re making it for dinner tonight or meal prepping for the week, this dish is sure to become a go-to favorite.
✨ One bite, and you’ll be hooked on this light, refreshing meal! ✨
Frequently Asked Questions
1. Can I make this ahead of time?
Yes! Store everything separately in airtight containers in the fridge for up to 3 days. Reheat gently to avoid drying out the salmon.
2. Can I use frozen salmon?
Absolutely! Just thaw it in the fridge overnight before baking.
3. How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
4. Can I swap the veggies?
Of course! Try broccoli, asparagus, carrots, or Brussels sprouts for variety.
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