Ring in the New Year with a dish that’s as elegant as it is delicious. Baked Salmon with a zesty Lemon-Dill Sauce paired with a light and flavorful Quinoa Pilaf makes for a festive and healthful meal. The combination of succulent salmon, bright citrus, and fragrant herbs in this Baked Salmon with Lemon-Dill Sauce and Quinoa Pilaf is sure to make your celebration memorable.
Baked Salmon with Lemon-Dill Sauce and Quinoa Pilaf
Baked Salmon with Lemon-Dill Sauce and Quinoa Pilaf
Servings 4
Ingredients
- 4 salmon fillets
- 1 lemon , sliced
- 2 tablespoons olive oil
- 1/2 cup Greek yogurt
- Zest of 1 lemon
- 2 tablespoons fresh dill , finely chopped
- Salt and pepper to taste
- 1 cup quinoa , rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion , finely chopped
- 2 cloves garlic , minced
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 teaspoon kosher salt , divided
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper. Season with salt and pepper, drizzle with olive oil, and lay lemon slices on top. Bake for 15-20 minutes or until the salmon is cooked through.
- As the salmon cooks, in a bowl, mix together Greek yogurt, lemon zest, chopped dill, salt, and pepper. Refrigerate until ready to serve.
- In a saucepan, heat olive oil over medium heat. Sauté chopped onion and garlic until softened. Add quinoa and cook for 2 minutes, stirring frequently. Pour in the vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Stir in mixed vegetables and season with salt and pepper.
- Plate the baked salmon on a bed of quinoa pilaf, drizzle with Lemon-Dill Sauce, and garnish with extra dill.
