Baked Salmon with Lemon and Dill

A simple, bright weeknight dinner that lets really good salmon shine. The fish bakes in the oven with lemon slices and fresh dill while you steam green beans and fluff quinoa on the side. Everything comes together in under 30 minutes, and the whole plate feels clean and satisfying without any fuss. Perfect when you want something nourishing that doesn't ask much of you.

By TasteBuds

Recipe details

Yield
4 people
Prep time
10 minutes
Cook time
20 minutes
Total time
30 minutes

Ingredients

  • 4 (6 oz each) salmon fillets, skin-on or skinless
  • 3 tbsp olive oil (divided)
  • 1 large lemon, thinly sliced into rounds
  • ¼ cup fresh dill, chopped, plus sprigs for garnish
  • 1 tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • 1 cup quinoa, uncooked (white, red, or tri-color)
  • 2 cups water (for quinoa)
  • 1 lb green beans, trimmed
  • 2 cloves garlic, minced (optional, for green beans)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Rinse 1 cup quinoa (170 g) under cold water in a fine-mesh strainer until the water runs clear.
  3. Combine the rinsed quinoa and 2 cups water (480 ml) in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.
  4. While the quinoa simmers, line a baking sheet with parchment paper or foil. Pat 4 salmon fillets (6 oz / 170 g each) dry with paper towels and place them on the sheet, leaving space between each.
  5. Drizzle 2 tbsp olive oil (30 ml) over the salmon fillets, then season with 1 tsp kosher salt (5 g) and ½ tsp black pepper (1 g).
  6. Lay 3 to 4 thin lemon slices (from 1 large lemon) on top of each fillet, then sprinkle ¼ cup chopped fresh dill (15 g) evenly over the fish.
  7. Bake the salmon for 12 to 15 minutes, until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  8. While the salmon bakes, trim 1 lb green beans (450 g). If using, mince 2 cloves garlic.
  9. Fill a medium saucepan with about 1 inch of water and bring to a boil. Place green beans in a steamer basket, set it over the boiling water, cover, and steam for 5 to 7 minutes, until tender-crisp.
  10. If using garlic, heat 1 tbsp olive oil (15 ml) in a small skillet over medium heat, add 2 cloves minced garlic, and cook for 30 seconds until fragrant. Toss the steamed beans in the garlic oil and season with a pinch of salt.
  11. When the quinoa is done, remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  12. Divide the quinoa and green beans among 4 plates, top each with a salmon fillet, and garnish with extra fresh dill sprigs and lemon wedges.