Baked Salmon over Lemony Dill Quinoa with Feta

Baked Salmon over Lemony Dill Quinoa with Feta

Baked Salmon over Lemony Dill Quinoa with Feta

After buying some fresh, shiny salmon at the market, I decided to try the “Salmon Baked in Foil” recipe from Giada De Laurentiis’ Everyday Italian. I added some dried oregano and doubled the amount of cherry tomatoes because they’re so deliciously sweet and juicy when roasted. I often marinade salmon using lemon and dill, so I decided to add it to the quinoa instead along with some feta cheese at the end to add a creamy element. The result? Soft, flaky salmon oozing with aromatic juices that melt in your mouth alongside a velvety, lemony quinoa. A quick and easy weeknight dinner that’s healthy, filling and ultimately comforting.

Baked Salmon over Lemony Dill Quinoa with Feta

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


For the quinoa:

  • 1 cup dried quinoa
  • 1 tablespoon lemon juice
  • 1/2 cup crumbled light feta cheese
  • 1 shallot finely diced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon raw honey
  • 3 x small fresh dill stems trimmed and finely chopped, plus some for garnish
  • freshly ground pepper

For the salmon:

  • 2 x 6 oz boneless salmon fillets skin on
  • 10 cherry tomatoes halved
  • 1 whole shallot finely diced
  • 1 tablespoon olive oil + 1 teaspoon
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • sea salt & freshly ground pepper


  1. Preheat the oven to 400 degrees.
  2. Place two cups of water, lemon juice and quinoa in a rice cooker, cover and cook for 12-15 minutes.
  3. In the meantime in a medium bowl, stir the tomatoes, shallots, 1 tablespoon of the olive oil, lemon juice, oregano, thyme.
  4. Spoon a teaspoon of olive oil in the center of a large sheet of aluminum foil. Place the salmon fillets on the foil and turn to coat in the oil. Sprinkle the salmon fillets with some salt and pepper. Spoon the tomato mixture over the salmon.
  5. Fold the side of the foil over the fish, covering completely, and seal the packet closed. Place the foil packet on a large, heavy baking sheet. (The salmon packet can be prepared up to this point 6 hours ahead. Refrigerate until ready to bake.)
  6. Bake until the salmon is just cooked through about 25 minutes.
  7. When the quinoa is cooked, fluff with fork and fold in the crumbled feta cheese. Cover and keep warm to melt the cheese slightly. In a small dish, mix shallot, mustard, honey and dill. Add to cooked quinoa and mix well. Add salt and pepper to taste, though the cheese should add enough salt to the dish.
  8. Place one large spoonful of quinoa in the middle of a plate.
  9. Carefully unwrap the salmon and using a large spatula, transfer the salmon and place over the quinoa. Spoon roasted tomatoes and remaining juices over the salmon and quinoa. Garnish with dill.
Baked Salmon over Lemony Dill Quinoa with Feta

Baked Salmon over Lemony Dill Quinoa with Feta


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