Mediterranean salmon and vegetable quinoa recipe is a healthy protein-packed meal! Earthy spices roasted lemons and fresh vegetables in each bite.
One ingredient that I always use to brighten up dishes is lemons. I never leave an inch of zest behind because it adds so much more flavor and aroma than just the zippy juice alone. Mediterranean meals are the best way to showcase springtime because the cuisine is naturally simple and packed with vegetables.
I’m so excited to share this spiced salmon and vegetable quinoa recipe with you! It has been my go-to weekday meal because it takes under an hour and requires minimal effort. Chop, simmer, broil and you’ve got a protein and vegetable-packed dinner all in one bowl. Don’t blink otherwise you’ll miss how I make this wonderful meal, just for you!
I have a salmon obsession. It’s mild in flavor with a buttery textured flesh from the healthy fats and omega-3 fatty acids naturally in the seafood. This flaky fish infuses flavors quite well and contains healthy vitamins. There are also minerals in the protein that makes for a nutritional meal.
There are many varieties of salmon which vary in color from red to orange, and some fattier than others. I typically choose Atlantic salmon if I want a creamier texture and wild Alaskan when it’s available for a leaner choice. I’ve been making miso-glazed salmon in rotation with this spiced salmon dish to switch things up.
I enjoy broiling or baking the salmon because it doesn’t need much oil if any at all, reducing those extra unwanted calories or soggy bites. The best part of this method is you can add robustly, earthy spices to give a punch of flavor! I used a blend of cumin, paprika, salt, and pepper for a spiced crispy crust on the surface of the salmon, it’s insanely good!
Do you cook quinoa? If not, how come? It’s an amazing gluten-free super grain that can be done as fast as rice or pasta but with added benefits.
Quinoa is packed with protein, minerals, and vitamins. I love how it cooks into light and fluffy grains with a slightly nutty flavor and doesn’t make you feel bloated after eating. It’s easy to make quinoa a little more tasty and exciting. I added ripe cherry tomatoes, crunchy cucumbers, and lemon zest.
I am so ready to dig in, how about you? Don’t forget about those oven-roasted lemons to squeeze all over the salmon. The broiling causes the acids to mellow out a bit, so the juice has wonderful citrus flavors without the pucker. Each forkful of flaky spiced salmon and vegetable quinoa will make you yearn for a Mediterranean vacation. What’s your favorite way to cook salmon?
Jessica’s Recipe Science
What are the benefits of cooking with Quinoa?
Quinoa is a small seed from South America and is a nutrient-dense super grain. You can find them in various colors from yellow, red and black. The more color, the more antioxidants! I have concluded that the flavor doesn’t change much by color. This little seed is unique because it’s a source of complete protein. 1 cup provides 8 grams of protein which is phenomenal! Quinoa also offers an excellent source of calcium, iron, phosphorus, lysine plus some vitamin E and B. I’ve added cooked quinoa to meatballs and black bean burgers for a healthy and yummy, nutrient boost! (Source: Superfood Snacks by Julie Morris)
Mediterranean Salmon and Vegetable Quinoa
Ingredients
Quinoa
- 1 cup quinoa, uncooked
- ½ teaspoon kosher salt
- ¾ cup english cucumbers, diced, seeded
- 1 cup cherry tomatoes, sliced in half
- ¼ cup red onion, finely diced
- 4 basil leaves, thinly sliced
- zest of one lemon
Salmon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon cumin
- ½ teaspoon paprika
- 20 ounces salmon fillets, (four 5-ounce pieces)
- 8 lemon wedges
- ¼ cup parsley, chopped fresh
Instructions
- In a medium-sized saucepan with a lid, bring 1 cup quinoa, 2 cups of water, and ½ teaspoon salt to a boil.
- Cover and reduce to a simmer, cooking about 20 minutes or according to package directions until quinoa is light and fluffy.
- Turn off the heat and let it sit for at least 5 minutes covered before serving.
- Right before serving mix in the cucumbers, tomatoes, onions, basil, and lemon zest. Meanwhile, make the salmon.
- In a small bowl combine salt, pepper, cumin, and paprika.
- Line a sheet pan or glass dish with foil and lightly grease with olive oil or nonstick cooking spray.
- Transfer salmon fillets to the pan and evenly coat the surface of each fillet with about ½ teaspoon of the spice mixture.
- Place the lemon wedges at the edges of the pan.
- Broil on high with the rack placed in the lower third of the oven for 8 to 10 minutes, or until salmon is cooked and flakes apart easily with a fork.
- Sprinkle with parsley and serve with roasted lemon wedges and vegetable quinoa.
Recipe Video
Equipment
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Murielle Curcio says
This recipe turned out sub par. The seasoning was dominated by the cumin and a little bitter. The tomato quinoa side salad didn’t complement the salmon.
Jessica Gavin says
Hi Murielle- I appreciate your feedback and taking the time to try the salmon recipe. You can always reduce the amount of cumin if you found the amount bitter. I really love serving this dish with my Meditteranean couscous salad as another option. Let me know if you give it another try!
Greg Divine says
Jessica this recipe was absolutely wonderful! I made it as written and can’t wait to make it again . It had me at Salmon, well and Quinoa. I’ve loved Salmon since I first had it on Kodiak Island in Alaska. It’s my favorite fish . I’ve added this to my Favorites and am thinking about maybe some Capers or possibly Kalamata Olives with the Salmon next time. What are your thoughts?
Jessica Gavin says
I definitely think you could add capers or olives to add a briny flavor to the quinoa.
Gena B says
I had leftover salmon, which is rare at our house! So I used this recipe and used a shallot and garlic since my red onions were mush. Wilted some greens to add as well. So delicious and healthy! Thank you.
Ernie says
This is a simple colourful and very tasty recipe. Thank you for sharing Jessica.
Jessica Gavin says
You’re welcome, Ernie!
Barbara says
It’s an absolutely delicious combo…could use just a little juice on the veggies, any recommendations (I added EVOO & lemon juice)?
Jessica Gavin says
I like that you added some olive oil and lemon juice! You could also drizzle a little of your favorite balsamic dressing, or mix the olive oil and lemon juice with some red wine vinegar and put on top, or toss the veggies in it first.
Diana says
I made this tonight for dinner for hubby and me and we loved it! I cut down the recipe to serve only the two of us, but we still have some leftover quinoa that I’ll enjoy for lunch tomorrow.
Jessica Gavin says
So happy that you enjoyed the salmon recipe, and have more to enjoy the next day!
Ayesha B says
Haven’t made it yet, but I’m on a weight loss journey. Can’t eat any type of rice nor any tomatoes. Is quinoa a good substitute instead of rice, and switching out tomatoes for broccoli a good thing?
Jessica Gavin says
I love quinoa because it’s satisfying and high in protein. A great substitute for rice! Yes, you can add broccoli instead of tomatoes. Good luck with your journey!
Tim E says
Made this last night– the spice mix for the salmon was terrific! The quinoa, however, was woefully underseasoned. Next time we’ll add feta and more lemon.
Jessica Gavin says
I appreciate your feedback, Tim! Great idea to add more feta and lemon to the quinoa.
Jo says
We did that! Thank you for the tip 🙂 Also added a little EVOO and red wine vinegar to the Quinoa 🙂
Barbara says
This was so good . . . and so easy to make. The only change I made was to add a little Tumeric. The whole dish was delicious. Will be making this one again very soon.
Thank you.
Jessica Gavin says
I love the addition of turmeric, Barbara!
jess lahti says
yummy! i used the whole spice blend on my salmon fillets. paired very well. the basil was my favorite honestly, never would have thought quinoa (which i cooked in partly veg broth) and basil would be bomb?
Jessica Gavin says
Glad to hear that you enjoyed the combo of flavors!
Tamara B says
I absolutely loved this recipe. It was full of color and flavor. The roasted lemons were a nice touch. I also added a sprinkle of capers to the top of the salmon. It was perfection.
Thank you
Jessica Gavin says
I love the addition of capers!
Deb says
So delicious…I added a fair amount of feta. I thought spice level was just right. Next time salad it up with spinach and artichoke.
Jessica Gavin says
I love the variations to the salad!