Mediterranean Salmon and Vegetable Quinoa

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Mediterranean salmon and vegetable quinoa recipe is a healthy protein-packed meal! Earthy spices roasted lemons and fresh vegetables in each bite.

Mediterranean Salmon and Vegetable Quinoa

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!

salmon fillet in a bowl with quinoa and sliced cherry tomatoes

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.

salmon fillet with dry seasons laying in a bowl with vegetables and quinoa

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.

close up of quinoa in a bowl with tomatoes and diced cucumbers

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?

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)

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Mediterranean Salmon and Vegetable Quinoa

Mediterranean spiced salmon and vegetable quinoa recipe is a healthy protein-packed meal! Earthy spices roasted lemons and fresh vegetables in each bite.
Pin Print Review
3.84 from 153 votes
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings 4 servings
Course Entree
Cuisine Mediterranean



  • 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


  • 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


  • 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.

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Nutrition Facts
Mediterranean Salmon and Vegetable Quinoa
Amount Per Serving
Calories 222 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.3g
Cholesterol 70mg23%
Sodium 753mg31%
Potassium 331mg9%
Carbohydrates 16g5%
Fiber 3g12%
Sugar 2g2%
Protein 32g64%
Vitamin A 1800IU36%
Vitamin C 34.7mg42%
Calcium 20mg2%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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47 Comments Leave a comment or review

  1. Kathy says

    Was delicious – I used some Salmon and some Cod – both were fantastic with your spices. I cut the cumin in half and used 1/2 teaspoon of Coriander also. I CUT the Salt to just a tiny sprinkle in water for cooking quinoa – I need LOW Sodium and I figure fish would be enough. This was an amazing dish. I had leftover quinoa and told my husband it would be great cold and added to a toss salad.

  2. Ruth Luevanos says

    My husband and I loved this recipe. Refreshing, healthy, and easy to make. Thank you. This will be a keeper.

  3. Lorette Beylefeld says

    Delicious – Your spice mix for the salmon was fantastic. Only used half the cumin and my kids that don’t eat fish approved and wanted more.

  4. 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.

  5. 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

  6. 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?

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