Sheet-Pan Salmon with Crispy Quinoa

5.0
(5)
5 Reviews

Enjoy a complete protein-rich dinner cooked on just two baking sheets for easy cleanup with this salmon, roasted tomato and quinoa recipe. Baked quinoa adds texture and crunch to the dish. After the quinoa finishes cooking, fluff it with a fork to release steam and encourage it to crisp up as it sits. Packages of precooked quinoa streamline the prep, but if you have leftover quinoa, it works just as well.

By
Liz Mervosh
Elizabeth Mervosh
Liz Mervosh

Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People and EatingWell.

EatingWell's Editorial Guidelines
Published on March 5, 2024
Tested by
Julia Levy
Julia Levy
Tested by Julia Levy

Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Sheet-Pan Salmon with Crispy Quinoa
Photo:

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Active Time:
10 mins
Total Time:
30 mins
Servings:
4
Nutrition Profile:
Sesame-Free Diabetes-Friendly Nut-Free Dairy-Free Healthy Pregnancy Soy-Free High-Protein Egg-Free Gluten-Free
the ingredients to make the Sheet-Pan Salmon with Crispy Quinoa

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
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Ingredients

  • 4 (4.4-ounce) packages precooked microwaveable white and red quinoa (such as Minute) (about 2 3/4 cups)

  • 5 tablespoons extra-virgin olive oil, divided

  • 3 cups cherry tomatoes

  • 3 tablespoons drained nonpareil capers

  • 2 tablespoons balsamic vinegar

  • 1/4 teaspoon ground pepper

  • 4 (5-ounce) skin-on salmon fillets

  • 3/4 teaspoon salt, divided

  • 1/4 cup torn fresh basil leaves

  • 1/2 teaspoon refrigerated garlic paste

  • 1/2 teaspoon red-wine vinegar

Directions

  1. Position oven racks in top third and lower third; preheat to 425°F. Line 2 large rimmed baking sheets with parchment paper. Place quinoa on 1 prepared baking sheet; drizzle with 2 tablespoons oil and toss to coat. Spread the quinoa into an even layer, covering the entire baking sheet.

    a step in making the Sheet-Pan Salmon with Crispy Quinoa

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

  2. On the other prepared baking sheet, toss tomatoes with capers, balsamic vinegar, pepper and 2 tablespoons oil; spread the tomatoes around the outer edges of the pan. Place salmon fillets, evenly spaced, in the center of the pan. Drizzle the salmon with the remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt.

    a step in making the Sheet-Pan Salmon with Crispy Quinoa

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

  3. Place the quinoa mixture on the top rack and the salmon mixture on the lower rack. Bake until the tomatoes begin to burst and the salmon is cooked through, about 15 minutes.

  4. Stir the quinoa with a fork; let stand for 5 minutes. Stir the remaining 1/2 teaspoon salt into the quinoa. Divide the quinoa and salmon among 4 plates. Stir basil, garlic paste and red-wine vinegar into the tomato mixture. Spoon the tomato mixture over the salmon.

    a recipe photo of the Sheet-Pan Salmon with Crispy Quinoa

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Equipment

Parchment paper

Nutrition Information

Serving Size: about 1/2 cup quinoa, 1/2 cup tomato mixture & 1 salmon fillet

Calories 600, Fat 36g, Saturated Fat 6g, Cholesterol 75mg, Carbohydrates 33g, Total sugars 5g, Added sugars 0g, Protein 36g, Fiber 5g, Sodium 719mg, Potassium 1,001mg

EatingWell.com, March 2024

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