Herb-Crusted Salmon with Quinoa

Name: Herb-Crusted Salmon with Quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 4 salmon fillets (6 ounces each); 2 tablespoons olive oil; 1 tablespoon Dijon mustard; 1/4 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped; 1 clove garlic, minced; Salt and pepper to taste; 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 cup green onions, sliced

Highlighted under: Fresh Season Kitchen

I absolutely love making Herb-Crusted Salmon with Quinoa for dinner! The combination of flavors from the herbs and the flaky salmon is simply irresistible. The vibrant quinoa brings a lovely texture to the plate, and I've found it complements the fish perfectly. It’s a dish that feels gourmet but is surprisingly easy to prepare. Whether it's a weeknight meal or a special occasion, this recipe always impresses and is a healthy choice for any table.

Created by

Emma

Last updated on 2026-02-07T20:02:28.376Z

One evening, craving a healthy and satisfying meal, I decided to combine my love for fresh herbs and bright quinoa with salmon, and it turned out to be a stunning dish! The herb crust creates a fragrant aroma while sealing in the moisture of the fish. I realized that using fresh herbs versus dried made a noticeable difference in flavor, and it’s worth the extra effort.

Cooking the quinoa in vegetable broth instead of water is a simple trick I stumbled upon that enhances its flavor immensely. By toasting the quinoa for a couple of minutes before boiling, I also add a lovely nuttiness that ties in beautifully with the seasoned salmon.

Why You'll Love This Recipe
Fresh herbs add a burst of flavor to the salmon
Nutty quinoa provides a delightful texture
Quick to prepare, making it perfect for weeknight dinners

Crafting the Perfect Herb Crust

Creating the herb crust for your salmon is a key step that elevates this dish. I recommend using fresh herbs like parsley and dill, as their vibrant oils unleash a unique flavor profile that's hard to replicate with dried herbs. The mixture of Dijon mustard and olive oil serves not only to flavor the fish but also to help the herbs adhere better, creating a beautiful, aromatic crust that caramelizes slightly in the oven. Just ensure the salmon is patted dry before applying the herb mixture to achieve that perfect texture.

When seasoning with salt and pepper, remember that the actual amount can vary based on your preference and the saltiness of the Dijon mustard you choose. Always taste your herb mixture before applying it to the salmon. This allows you to adjust the seasoning to your liking. A great tip is to add a squeeze of lemon juice to the mixture for a hint of acidity that complements the rich flavors beautifully.

Perfecting Your Quinoa

To achieve that light and fluffy texture with quinoa, the toasting step is crucial. By toasting the grains in olive oil for a few minutes before adding liquid, you're enhancing their nutty flavor and ensuring each grain remains separate once cooked. It's important to stir frequently during this phase to prevent burning. After adding the vegetable broth, I recommend bringing it to a boil, then reducing to a gentle simmer; too harsh a boil can lead to unevenly cooked quinoa.

Don't forget to rinse your quinoa before cooking to remove any bitter saponins that may linger on the surface. If you find yourself short on vegetable broth, water works as an adequate substitute, but using broth enhances the overall flavor significantly. For a delightful twist, try adding a handful of roasted vegetables or nuts to the quinoa once it's cooked, making the dish even more satisfying.

Ingredients

For the Salmon

4 salmon fillets (6 ounces each)
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1 clove garlic, minced
Salt and pepper to taste

For the Quinoa

1 cup quinoa, rinsed
2 cups vegetable broth
1 tablespoon olive oil
1/2 teaspoon salt
1/4 cup green onions, sliced

Instructions

Prepare the Quinoa

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rinsed quinoa and toast for about 2 minutes, stirring frequently. Add the vegetable broth and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and stir in green onions.

Prepare the Herb-Crusted Salmon

Preheat the oven to 400°F (200°C). In a bowl, mix olive oil, Dijon mustard, parsley, dill, garlic, salt, and pepper. Place the salmon fillets on a baking sheet lined with parchment paper and spread the herb mixture evenly on top of each fillet. Bake for 12-15 minutes until the salmon flakes easily with a fork.

Serve and Enjoy

Spoon the quinoa onto plates, top with the herb-crusted salmon, and garnish with additional herbs if desired. Enjoy this fresh and flavorful dinner!

Pro Tips

Always taste and adjust the seasoning of your herb crust to suit your preference. If you want an extra crunch, broil the salmon for the last 2 minutes of cooking.

Make-Ahead Tips

Herb-Crusted Salmon with Quinoa can be a fantastic make-ahead meal. If you're planning to enjoy this recipe later in the week, you can prepare the herb crust and store it in the refrigerator for up to two days before using it. Just cover it tightly to prevent drying out. As for the quinoa, it keeps well in an airtight container in the refrigerator for about five days, and you can easily reheat it in the microwave or on the stovetop with a splash of water to revive its moisture.

When storing the leftover salmon, allow it to cool completely before sealing it in an airtight container. Reheated salmon can dry out, so I suggest a gentle reheat in the oven wrapped in foil at a low temperature (around 300°F or 150°C) to keep it moist.

Serving Suggestions

To serve this dish beautifully, consider plating the quinoa as a base, creating a small well in the center for the salmon fillet to sit. Garnish with a sprinkle of fresh herbs or a drizzle of olive oil for an added touch. Pairing this meal with a side of steamed asparagus or a crisp green salad enhances the fresh flavor profile while adding color to your plate.

You could also convert this dish into a wholesome brunch option. Just add a poached egg on top of the salmon and quinoa for a delightful twist. The runny yolk adds creaminess that pairs wonderfully with the herb crust.

Questions About Recipes

→ Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking.

→ Is quinoa gluten-free?

Yes, quinoa is a gluten-free grain, making it a great alternative for those with gluten sensitivities.

→ How long can I store leftovers?

Leftover salmon and quinoa can be stored in an airtight container in the fridge for up to 3 days.

→ Can I substitute the herbs?

Absolutely! Feel free to use your favorite herbs or what you have on hand. Thyme and basil also work well with salmon.