Hey there, friends!
Are you in the mood for a delicious and healthy dinner? Well, you’re in luck!
Today, I’m excited to share my baked salmon and quinoa recipe.
It’s packed with flavor and nutrients, making it a perfect meal to fuel your day.
Plus, it’s super easy to whip up!
Trust me, you’ll want to add this one to your weekly menu!
Suggestions for Ingredient Substitution
Salmon can be replaced with firm white fish like cod or halibut for a milder flavor, or with chicken breast for a non-seafood option. Adjust cooking time accordingly, as these alternatives may require different baking durations. Quinoa can be substituted with brown rice or cauliflower rice for a lower-carb option. Use the same amount of brown rice, but double the quantity for cauliflower rice. Extra virgin olive oil can be swapped with avocado oil or grapeseed oil for different flavor profiles and smoke points. Use the same amount as called for in the recipe. These substitutions maintain the dish’s nutritional balance while accommodating various dietary preferences and restrictions.
| Preparation Time | 10-15 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 75-85 g
- Fat: 35-45 g
- Carbohydrates: 150-170 g
Ingredients
For the seasoning blend:
- 1/4 tsp onion powder
- 1/2 tsp kosher salt
- 1 tbsp chili powder
- 1/2 tsp smoked paprika (adds depth and a smoky flavor)
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/8 tsp cayenne pepper
For the salmon:
- 1 salmon fillet (8 oz) (skin on for easier handling)
For the quinoa dish:
- 1/4 cup light Tex-Mex cheese (shredded for quick melting)
- 1 can diced tomatoes (28 oz)
- 1 can black beans (19 fl oz) (rinsed and drained well)
- 1 1/2 cups assorted vegetables (I use Birds Eye mixed vegetables)
- 1 cup quinoa (rinsed thoroughly to remove bitterness)
- 2 cups water
- 1 1/2 tbsp olive oil (I use Colavita extra virgin olive oil)
Step 1: Prepare and Preheat
Start by preheating your oven to 400°F.
Grease a 10-inch cast iron skillet or another oven-safe pan with 1/2 tablespoon of oil.
Preheat the skillet on the stovetop over medium-low heat.
Step 2: Season the Salmon
In a small bowl, mix together chili powder, paprika, cumin, garlic powder, salt, onion powder, and cayenne pepper.
Brush another 1/2 tablespoon of oil on top of the salmon fillet.
Use half of the prepared spice mixture to coat the top of the salmon, reserving the other half for later.
Step 3: Cook the Salmon
Place the salmon fillet face down (skin side up) in the preheated skillet and cover it.
Cook on medium-low heat for about 15 minutes, or until the salmon is opaque.
Cooking time may vary based on the thickness of the fillet.
Once cooked, transfer the salmon to a plate and let it cool slightly.
Flake it apart into large pieces using a fork.
Step 4: Cook the Quinoa
Using the same skillet, add a splash of water or broth to deglaze the pan.
Add the quinoa and the remaining 1/2 tablespoon of oil to the skillet.
Toast the quinoa over medium heat for about 5 minutes, or until it starts to pop, stirring frequently to prevent burning.
Add water and half of the remaining spice mixture.
Bring it to a boil, then reduce heat, cover, and cook for 12-15 minutes until the water is absorbed.
Remove from heat and let it sit, covered, for another 5 minutes before stirring.
Step 5: Assemble the Casserole
Add the veggies, tomatoes, beans, and the remaining spice mixture to the cooked quinoa in the skillet.
Stir until everything is well coated with the spices.
Place the flaked salmon pieces on top and sprinkle with cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the casserole is heated through.
Step 6: Serve and Store
Serve the salmon quinoa casserole immediately.
Store any leftovers in an airtight container in the refrigerator, and consume within 3-4 days for optimal freshness.
