Salmon fillets are roasted with cherry tomatoes and lemon halves for a bright, flavorful weeknight meal. Serve over quinoa on a bed of arugula for a nutritious dinner.
Mustard Salmon with Lemony Quinoa and Burst Cherry Tomatoes is a simple, year-round favorite. The spicy, tangy mustard pairs perfectly with rich salmon, and roasting lemons alongside the fish gives the dish extra sweetness and depth.
Roasting halved lemons softens their tartness and concentrates their juices. Squeezing warm, roasted lemon into the cooked quinoa brightens the whole plate.
Finish the meal on a bed of peppery arugula for contrast. This healthy, elegant dinner comes together in under 30 minutes and works for both weeknights and small dinner gatherings.
This dish is easy enough for a weeknight and pretty enough to serve to guests. Make it once and it will likely become a go-to.
Enjoy!
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Ingredients for Mustard Salmon with Lemony Quinoa
A protein-packed weeknight meal with minimal ingredients. Here’s what you’ll need:
- Salmon: 1 pound wild-caught salmon (about 4 fillets).
- Grainy Dijon mustard: 3 tablespoons for a tangy coating.
- Coconut aminos (or soy sauce): 3 tablespoons to add savory balance.
- Garlic: 3 cloves, minced for depth of flavor.
- Cherry or grape tomatoes: 1 cup, roasted whole alongside the salmon.
- Lemons: 2 small, halved and roasted with the fish.
- Quinoa: 1 cup, a high-protein, gluten-free grain.
- Chicken or bone broth: 2 cups, to cook the quinoa for added flavor.
- Olive oil, salt and pepper for seasoning.
- Fresh dill for serving.
How to Make Salmon with Quinoa, Tomatoes, and Lemon
Preheat the oven to 375°F.
In a small bowl, combine the grainy Dijon mustard, coconut aminos, and minced garlic.
Drizzle olive oil in a large baking dish and place the salmon fillets in the dish. Baste the salmon with the mustard mixture.
Add the cherry tomatoes and the halved lemons to the dish. Drizzle everything with olive oil and season with salt and pepper.
Bake for about 20 minutes, until the tomatoes begin to burst and the salmon is cooked through.
While the salmon bakes, prepare the quinoa. Rinse 1 cup quinoa, then combine it with 2 cups bone or chicken broth and a pinch of salt in a small saucepan. Bring to a boil, reduce to a simmer, cover, and cook 13–15 minutes until the liquid is absorbed.
Remove the quinoa from heat and let it rest a few minutes, then fluff with a fork.
When the salmon is done, remove it from the oven. Squeeze the juice from half a roasted lemon into the quinoa and season with salt and pepper to taste.
Serve the salmon and burst cherry tomatoes over the lemony quinoa. Garnish generously with fresh dill and add another squeeze of roasted lemon. Enjoy!
Other Salmon Recipes To Enjoy:
- 8-Minute Zesty Garlic Broiled Salmon with Capers
- Chili Maple Glazed Salmon
- Honey Sriracha Glazed Salmon Bowls
- Spicy Salmon Sushi Bowls
- Honey Glazed Salmon with Veggie Slaw
MUSTARD SALMON WITH LEMONY QUINOA AND BURST CHERRY TOMATOES
Ingredients
- 1 pound wild caught salmon (about 4 salmon filets)
- 3 tablespoons grainy dijon mustard
- 3 tablespoons coconut aminos
- 3 cloves garlic, minced
- 1 cup grape or cherry tomatoes
- 2 small lemons, halved
- 1 cup quinoa
- 2 cups chicken or bone broth
- Salt and pepper, for seasoning
- Olive oil, for drizzling
- Fresh dill, for serving
Instructions
- Preheat the oven to 375°F.
- Stir together the mustard, coconut aminos, and minced garlic.
- Drizzle olive oil in a baking dish and add the salmon.
- Baste the salmon with the mustard mixture.
- Add the tomatoes and lemon wedges.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 20 minutes or until the tomatoes begin to burst.
- While the salmon bakes, add the quinoa, broth, and a large pinch of salt to a small saucepan and bring to a boil.
- Reduce to a simmer, cover, and cook 13–15 minutes until the liquid is absorbed. Let rest, then fluff with a fork.
- Remove the salmon from the oven.
- Add juice from half a roasted lemon to the quinoa and season with salt and pepper.
- Serve the salmon and burst tomatoes over the lemony quinoa. Garnish with fresh dill and another squeeze of roasted lemon. Enjoy!
Nutrition
Carbohydrates: 37 g |
Protein: 34 g |
Fat: 10 g
Nutrition information is automatically calculated and should be used as an approximation.