Save Grilled salmon with quinoa and roasted vegetables is my go-to for a vibrant dinner that feels both simple and special. This recipe brings together flaky salmon fillets, nutty quinoa, and a medley of caramelized vegetables. It is a perfectly balanced meal that keeps you feeling satisfied and nourished without fuss.
I started making this on busy weeknights when I wanted something both nutritious and beautiful for the table. The combination has since become a family favorite especially when we want to eat well without spending hours in the kitchen.
Ingredients
- Salmon fillets: choose wild-caught if possible for rich flavor and omega 3 fats
- Olive oil: use extra virgin for the best taste and heart healthy fats
- Lemon juice: brings brightness and balances the richness of salmon fresh is best if you can
- Garlic powder: adds subtle savory depth
- Salt and black pepper: season generously to bring out all the flavors
- Quinoa: a protein-packed grain that cooks up light and fluffy always rinse to remove bitterness
- Vegetable broth: adds extra flavor to quinoa opt for low sodium to control salt
- Zucchini: sweet and tender when roasted select firm unblemished ones
- Red bell pepper: adds sweetness and vibrant color look for glossy skin
- Red onion: becomes caramelized and sweet in the oven choose firm bulbs
- Cherry tomatoes: add juiciness and a pop of acidity
- Dried oregano: brings herby Mediterranean notes
- Fresh herbs for garnish: parsley or basil elevate freshness
- Lemon wedges: finish with a spritz for extra zing
Instructions
- Prepare the Vegetables:
- Toss chopped zucchini red bell pepper sliced red onion and halved cherry tomatoes in olive oil oregano salt and pepper Mix well so every piece is coated then spread out in a single layer on a baking sheet Roast in a preheated oven at 425 degrees Fahrenheit or 220 degrees Celsius for about twenty to twenty five minutes Stir the veggies halfway so they caramelize evenly
- Cook the Quinoa:
- Bring water or low sodium vegetable broth to a boil in a medium saucepan Add rinsed quinoa and a pinch of salt Reduce the heat to low cover tightly and simmer for fifteen minutes Take off the heat and let sit covered for five more minutes Then fluff the grains with a fork and drizzle with olive oil to lock in moisture and flavor
- Marinate the Salmon:
- Brush each salmon fillet with olive oil lemon juice garlic powder salt and pepper Make sure every surface is seasoned and glossy Let the fillets rest for ten minutes at room temperature so the flavors can penetrate
- Grill the Salmon:
- Preheat your grill or grill pan to medium high oil the grates so the salmon does not stick Place the fillets skin side down if using Grill for about four to five minutes per side adjusting for thickness Watch carefully for that beautiful opaque finish and flake gently with a fork to check for doneness
- Assemble the Dish:
- Spoon a mound of fluffy quinoa onto each plate Top with a generous helping of warm roasted vegetables Place a grilled salmon fillet on top then finish with chopped fresh herbs and lemon wedges for freshness and zest
Save My favorite ingredient has to be the salmon The sizzle and aroma always take me back to beachside dinners growing up Grilled fish was a rare treat but now it is a staple around our table and the kids call it fancy night Whenever I make this dish the kitchen is filled with laughter and those homey scents
Storage Tips
Let everything cool before packing Store salmon in an airtight container separate from quinoa and vegetables to keep it from getting soggy Leftovers last up to three days in the fridge Gently reheat salmon so it stays moist If you prefer enjoy the quinoa and veggies cold for a packable lunch
Ingredient Substitutions
Try trout or arctic char instead of salmon if you want a change Swap out quinoa for brown rice or millet for a different texture Use whatever produce looks great at the store like asparagus eggplant or sweet potatoes Dried thyme or Italian seasoning works well if you are out of oregano
Serving Suggestions
Pair with a dollop of Greek yogurt or a drizzle of tahini dressing A leafy green salad and some grilled sourdough turn this into a dinner party centerpiece Sometimes I tuck the salmon and veggies into whole grain wraps for delicious lunches
Cultural and Historical Context
Grilling seafood is a timeless tradition found in coastal cuisines worldwide Simple sides like roasted vegetables and grains have balanced meals for centuries Today the dish feels modern and healthy but its roots are in age old wisdom about flavor and nourishment
Seasonal Adaptations
Swap in spring asparagus or baby carrots for a bright touch Add roasted squash or Brussels sprouts for cozy autumn dinners Garnish with fresh basil in summer or heartier herbs like thyme in winter
Success Stories
Friends have told me they finally got their picky eaters to enjoy fish thanks to this recipe A neighbor said it became their go to prep ahead meal for busy weeks One reader shared a photo of their toddler gleefully devouring every bite
Freezer Meal Conversion
Grill extra salmon fillets and freeze flat then thaw overnight in the fridge You can also roast and freeze vegetables in portions Make quinoa fresh for best texture This lets you assemble fast plates for future lunches or dinners
Save Once you have mastered this method you can mix and match proteins vegetables and herbs to keep every dinner exciting This is a feel good meal that brings everyone around the table with smiles every time
Recipe FAQs
- → How do I keep salmon juicy when grilling?
Brush salmon with olive oil and marinate briefly, then grill over medium-high heat and avoid overcooking. Salmon is done when opaque and flaky.
- → Can I use different vegetables in this dish?
Yes, swap in seasonal options like asparagus, eggplant, or broccoli based on your preference or what's available.
- → What is the best way to serve quinoa with salmon?
Fluff the cooked quinoa and drizzle with olive oil, then layer with roasted vegetables and top with grilled salmon. Add fresh herbs and lemon if desired.
- → Is this meal suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making this a great option for gluten-sensitive individuals.
- → How should leftovers be stored?
Store salmon and quinoa with vegetables separately in airtight containers in the refrigerator for up to 2 days.