Baked Spiced Salmon Fish and Quinoa
Servings
Description
Flaky spiced salmon and fluffy quinoa baked together on one tray — healthy, high-protein, and ready in 35 minutes.
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).
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