Indulge in this delectable herb-crusted salmon topped with a vibrant mixture of fresh herbs and breadcrumbs. The crispy exterior perfectly contrasts the tender, flaky salmon inside, making it a dish you’ll love to share or savor alone.
Paired with a zesty lemon-dill quinoa pilaf, this meal is not only easy to prepare but also packed with nutrients. Lemon and dill elevate the quinoa, creating a refreshing side that complements the rich flavors of the salmon beautifully.
Ingredients
INGREDIENTS
- 4 salmon fillets
- 1 cup quinoa
- 2 cups vegetable broth
- 1 lemon (zested and juiced)
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the quinoa under cold water, then combine it with vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork and stir in lemon zest, lemon juice, dill, and parsley.
- In a small bowl, mix panko breadcrumbs with olive oil, salt, and pepper until well coated.
- Place salmon fillets on a baking sheet lined with parchment paper. Top each fillet with the panko mixture, pressing down lightly to adhere.
- Bake the salmon for 12-15 minutes, or until the crust is golden and the salmon is cooked through.
- Serve the herb-crusted salmon over a bed of lemon-dill quinoa pilaf, garnished with additional fresh herbs if desired.
Notes
Tip: For a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture.
Be sure to let your salmon come to room temperature before cooking, as this ensures even cooking throughout. If you prefer, you can substitute the quinoa with couscous or any grain of your choice for a different texture.
For meal prep, store the salmon and quinoa separately in airtight containers. Reheat the salmon in the oven to retain its crispiness, and warm the quinoa on the stovetop or in the microwave.
