Baked Salmon with Quinoa & Broccoli
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Discover this easy and protein-rich Baked Salmon with Quinoa & Broccoli recipe designed specifically to provide a fast family dinner.
The oven does most of the work here, which is exactly why this dinner keeps showing up in our rotation. Salmon fillets bake under lemon slices while broccoli roasts in the same pan, landing on a bed of nutty quinoa. Thirty minutes, one baking sheet, and a plate that quietly delivers the good fats and protein growing bodies run on.
🥄 Ingredients
- 🫗 4 wild-caught salmon fillets (approx. 6 oz each)
- 🫗 1 cup dry quinoa (rinsed thoroughly)
- 🫗 2 cups low-sodium vegetable or chicken broth
- 🫗 4 cups fresh broccoli florets
- 🫗 2 tbsp extra virgin olive oil
- 🫗 1 lemon (sliced into rounds and juiced)
- 🫗 1 tsp garlic powder, salt, and black pepper
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small saucepan, combine the rinsed quinoa and broth, bring to a boil, then cover, reduce heat, and simmer for 15 minutes until fluffy.
Place salmon fillets and broccoli florets on the prepared baking sheet.
Drizzle olive oil and fresh lemon juice over the salmon and broccoli, then season evenly with garlic powder, salt, and pepper. Lay lemon slices on top of each salmon fillet.
Bake in the oven for 12 to 15 minutes until the salmon flakes easily with a fork and broccoli edges are lightly charred.
Serve the baked salmon and roasted broccoli over a generous bed of warm cooked quinoa.
⚠️ Common Mistakes
- ✕
Overcooking salmon: Check salmon at 12 minutes to prevent dry texture; it should remain moist and tender inside.
- ✕
Skipping quinoa liquid ratio: Use a strict 2-to-1 liquid to quinoa ratio for perfectly fluffy grains every single time.
🔄 Variations
Brown rice swap: Substitute cooked organic brown rice for the quinoa base.
Asparagus swap: Use fresh asparagus spears instead of broccoli florets.
Dairy-free safety: Naturally free of dairy and nuts, making it ideal for allergen-conscious homes.
🧊 Storage
- 📦
Refrigerator leftovers: Store leftover cooked salmon, quinoa, and broccoli in separate airtight containers in the refrigerator for up to 3 days.
- 📦
Reheating habits: Warm gently in a skillet or microwave with a splash of water to keep the salmon moist.
💡 Chef Tips
Quinoa rinse trick: Rinsing dry quinoa in a fine-mesh strainer before cooking removes natural saponins for a clean, nutty flavor.
Broccoli roasting trick: Spreading broccoli florets in a single layer ensures they roast crispy instead of soggy.
Omega-3 focus: Regular consumption of salmon supports brain health, memory, and athletic recovery during school terms.
❓ FAQ
Can I prep and batch cook this salmon and quinoa dinner in advance? A
Yes, you can cook the quinoa and chop the broccoli ahead of time, then bake the salmon fresh on weeknights in under 20 minutes.
Is this meal entirely nut-free and gluten-free? A
Yes, this recipe contains no nuts and is naturally gluten-free when using verified quinoa.
How much protein does each serving provide? A
Each serving delivers approximately 38 grams of lean protein from the salmon and quinoa.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →