One-Pot Salmon and Quinoa with Lemon and Dill

Craving a nourishing, no-fuss dinner that comes together in one pot? This One-Pot Salmon and Quinoa with Lemon and Dill is a weeknight hero: brimming with protein, healthy fats, and bright, fresh flavors, all while sparing you a mountain of dirty dishes. From the nutty quinoa to the flaky, omega-3-rich salmon, every bite celebrates wholesome ingredients prepared simply — yet elegantly. Whether you’re cooking for the family on a busy Tuesday or impressing dinner guests, this one-pot wonder delivers restaurant-quality results with minimal effort.

Why You’ll Love This One-Pot Salmon and Quinoa

✅ One pot = fewer dishes
✅ Ready in under an hour
✅ Balanced nutrition: protein, fiber, healthy fats
✅ Naturally gluten-free
✅ Kid-approved
✅ Adaptable to seasonal veggies
✅ Elegant enough for company

Ingredients You’ll Need

Here’s what you’ll gather:

For the Base

• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 2–3 garlic cloves, minced
• 1 cup quinoa (rinsed well)
• 2 cups low-sodium vegetable or chicken broth
• 1 cup water
• ½ tsp salt
• ¼ tsp black pepper

For the Salmon & Veggies

• 4 salmon fillets (5–6 oz each, skinless or skin-on)
• 1 bunch asparagus (about 1 lb), trimmed and cut into 1–2 inch pieces
• 1 cup cherry tomatoes, halved (optional)
• 2 cups baby spinach
• Salt and pepper to taste

For Finishing

• 1 lemon: half juiced, half cut into wedges
• 2 tbsp fresh dill, chopped (or 2 tsp dried dill)
• 1 tbsp fresh parsley, chopped (optional)
• Optional flavor boosts:
  • pinch red pepper flakes
  • 1–2 tbsp capers

Ingredient Notes & Substitutions

✅ Quinoa: a complete protein and gluten-free. If swapping, adjust for cooking times (see FAQ).
✅ Salmon: wild-caught King, Coho, or Sockeye for best flavor. Frozen is fine if fully thawed.
✅ Asparagus: easily sub with broccoli florets, green beans, or zucchini.
✅ Spinach: kale or chard also works — increase wilting time by 2–3 min.
✅ Lemon: do not skip — it balances the richness of salmon.

Step-by-Step Instructions

1️⃣ Prep Ingredients

• Rinse quinoa thoroughly under cold water.
• Chop onion, mince garlic, trim asparagus, halve cherry tomatoes, chop herbs.
• Pat salmon dry, season all sides with salt and pepper.

2️⃣ Sauté Aromatics

• Heat olive oil over medium in a large Dutch oven or deep pot.
• Add onion, sauté 3–4 minutes until translucent.
• Add garlic, sauté 1 more minute.

3️⃣ Toast the Quinoa

• Add rinsed quinoa. Stir 1–2 min to toast lightly.

4️⃣ Add Liquid & Simmer

• Pour in broth + water.
• Season with ½ tsp salt and ¼ tsp pepper.
• Bring to boil, then reduce to low.
• Cover and simmer 15 min (don’t lift lid).

5️⃣ Add Veggies & Salmon

• Remove lid, scatter asparagus + tomatoes over quinoa.
• Gently place salmon fillets on top in a single layer.
• Cover, cook 10–12 min on low until:
  • quinoa is fluffy
  • salmon is opaque and flakes easily (145°F internal)
  • asparagus is tender-crisp

6️⃣ Wilt Spinach & Finish

• Scatter baby spinach on top.
• Cover 2–3 min with heat off to wilt spinach.
• Remove lid. Squeeze lemon juice over the dish, sprinkle dill and parsley.
• Gently fluff quinoa around salmon with a fork.

7️⃣ Serve

• Plate a salmon fillet with a scoop of quinoa and vegetables.
• Garnish with lemon wedges, extra herbs, and optional red pepper flakes.

Chef’s Tips

✅ Rinse quinoa: crucial for removing bitter saponins
✅ Use a tight-fitting lid: traps steam to cook salmon perfectly
✅ Optional sear: for crispy salmon skin, sear fillets separately 2–3 min skin-side down, then place on quinoa
✅ Rest after cooking: 2–3 min with the lid on helps flavors meld
✅ Final drizzle: finish with a swirl of good olive oil for richness

Nutrition (per serving, approximate)

(varies by salmon type and broth)

How to Store & Reheat

• Fridge: 3 days in airtight container
• Freezer: up to 2 months (store salmon and quinoa separately for best texture)
• Reheating:
  • microwave 50% power in 1-min bursts
  • stovetop over low with splash of broth
  • oven 325°F covered with foil, 10–15 min

Serving Suggestions

✅ Family style straight from the pot
✅ Or plated with a drizzle of olive oil, lemon wedge, and fresh dill
✅ Add a crisp green salad on the side
✅ Pair with Sauvignon Blanc, Pinot Grigio, or a sparkling water with lemon

Cost per Serving

Approx. $4.75 per person using standard salmon fillets (wild-caught averages $12–$15/lb in 2025).

Variations

• Mediterranean style: add olives and feta
• Spicy: stir in harissa or hot sauce
• Low-carb: sub cauliflower rice (cook separately)
• Vegetarian: swap salmon for chickpeas or white beans

Frequently Asked Questions

Can I use frozen salmon?
Yes — fully thaw before cooking for best texture, or extend steam time by 5–10 min if cooking from frozen.

Can I swap quinoa?
Brown rice or farro work but adjust cook time (rice ~40 min, farro ~30 min). Pre-cook grain nearly done before adding salmon.

What other veggies can I use?
Great options include broccoli, zucchini, green beans, peas, or even kale. Adjust timing so they don’t overcook.

How do I prevent mushy quinoa?
Toast the rinsed quinoa and use a tight-fitting lid. Avoid stirring while simmering.

Q: Is this recipe gluten-free?
Yes, provided you use certified gluten-free broth.

Advanced Tips for Perfect Results

✔ Steam Control: keep the lid shut so salmon steams evenly
✔ Lemon Finish: squeeze fresh lemon only after cooking
✔ Herbs: add fresh dill and parsley at the end for best flavor
✔ Batch Cooking: double the quinoa base and freeze in portions for future meals

Final Thoughts

This One-Pot Salmon and Quinoa with Lemon and Dill is the perfect harmony of ease, nutrition, and gourmet flavor — all made in one pot for effortless cleanup. Whether you’re a busy parent, a health-conscious foodie, or just someone who loves fresh flavors with minimal work, this recipe will fast become a go-to.