This is my go-to Fish and Quinoa recipe. Healthy, protein-packed, and ready in about 35 minutes.
Just recently, I started going to the gym. That one change rewired how I think about meals. Protein went from afterthought to the center of every plate, and salmon quickly became my favorite answer.
I'm slowly moving my whole way of eating toward something healthier. Nothing extreme, no crash diets. Just real food that tastes good and keeps me full for hours. This baked salmon and quinoa fits right into that.
One tray, a handful of warm spices, fluffy quinoa, and flaky fish. That's the whole thing.
Ingredients
- Salmon Steak
- Quinoa
- Water (or chicken or vegetable broth for more flavor)
- Salt
- Crushed red chili
- Allspice
- Black pepper powder
- Cayenne pepper
- Turmeric powder
- Lemon juice
- Olive oil
- Butter (optional)
How to Make Baked Spiced Salmon Fish and Quinoa
Marinate the salmon. Place the salmon steak on a plate. Add the Himalayan salt, crushed red chili, allspice, black pepper, cayenne, turmeric, lemon juice, and 2 tablespoons of olive oil. Rub the spices evenly into both sides, then set it aside.
Rinse the quinoa. Wash it well under cold water, then set it aside.
Preheat the oven to 350°F (175°C).
Prep the tray. Line your baking tray with baking paper. Fold the paper into two separate compartments, one for the fish and one for the quinoa. This keeps the liquids in their own lanes so nothing runs together.
Set up the quinoa. In its section of the tray, add 1 cup quinoa, 2 cups water or broth, ½ teaspoon salt, and 1 tablespoon olive oil. Give it a light stir.
Add the salmon. Lay the marinated steak in its own paper slot, right next to the quinoa. Want a little extra richness? Drop a small dollop of butter on top. Totally optional.
Bake in the preheated oven for 30 minutes total.
Flip and stir halfway. At the 15-minute mark, carefully flip the salmon so both sides cook evenly. Give the quinoa a gentle stir at the same time to spread the moisture around. If the water looks low, splash in a little more. The 1:2 ratio is usually spot on, though.
Serve. Once the 30 minutes are up, the quinoa should be fluffy and the salmon fully baked. Pull the tray out and dig in.
More Healthy Recipes For You:
Frequently Asked Questions
Which type of quinoa should I use?
White, red, or a tri-color blend all work. White quinoa is the lightest and fluffiest. The darker ones have a slightly nuttier bite.
What liquid is best for the quinoa?
Plain water does the job. But chicken or vegetable broth gives the quinoa a deeper, more savory flavor.
How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for 2 to 3 days. To reheat, use the microwave or a covered pan on the stove. Add a small splash of water so the salmon and quinoa don't dry out.
Can I marinate the salmon ahead of time?
Yes. You can marinate it a few hours in advance and keep it in the fridge. The extra time only builds more flavor.
Do I need to rinse the quinoa before baking?
I'd really recommend it. Rinse it in a fine-mesh strainer under cold water first. This washes away saponin, a natural coating that can make quinoa taste a little bitter.
Why flip the fish and stir the quinoa halfway through?
Both cook on the same flat tray at the same time. Flipping the salmon at 15 minutes gives you an even cook and nice color on both sides. Stirring the quinoa spreads the liquid evenly, so every grain cooks through instead of sticking to the corners.
Baked Spiced Salmon Fish and Quinoa
Description
Ingredients
For Salmon
- 1 salmon steak
- ½ tsp Himalayan salt
- ½ tsp crushed red chili
- ½ tsp allspice
- ½ tsp black pepper
- ½ tsp cayenne pepper
- ¼ tsp turmeric
- 1½ tbsp lemon juice
- 2 tbsp olive oil
- Small dollop of butter optional
For Quinoa
- 1 cup quinoa white, red, or tri-color
- 2 cups water or broth
- ½ tsp salt
- 1 tbsp olive oil
Instructions
- Rub all spices, lemon juice, and olive oil into both sides of the salmon steak. Set aside.
- Rinse quinoa well under cold water.
- Preheat the oven to 350°F (175°C).
- Line a baking tray with parchment paper, folding it into two compartments — one for the salmon, one for the quinoa.
- Add quinoa, water/broth, salt, and olive oil to its compartment and stir lightly.
- Place salmon in the other compartment. Add butter on top if using.
- Bake for 30 minutes. At the 15-minute mark, flip the salmon and stir the quinoa. Add a splash of water if it looks dry.
- Serve once quinoa is fluffy and salmon is fully cooked.
Notes
- Broth instead of water gives the quinoa more flavor.
- You can keep leftovers up to 2–3 days in the fridge. Reheat with a splash of water.
- Salmon can be marinated a few hours ahead for deeper flavor.
- Always rinse quinoa to remove its bitter natural coating (saponin).
0 Comments