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turmeric salmon quinoa bake

Turmeric Salmon Quinoa Bake

A healthy, flavorful meal that’s easy to make. Flaky salmon fillets coated in turmeric sit on a bed of fluffy quinoa and colorful sautéed vegetables. Perfect for dinner or meal prep, this dish is nutritious, filling, and tastes amazing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Healthy Alternative
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Salmon:
  • 4 salmon fillets 6 oz each
  • 2 tsp turmeric powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
For the Quinoa Bake:
  • 1 cup quinoa uncooked
  • 2 cups low-sodium vegetable or chicken broth
  • 1 cup broccoli florets
  • 1 red bell pepper chopped
  • 1 carrot thinly sliced
  • 1/2 cup frozen peas
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp dried thyme or oregano
  • 1 tbsp olive oil
  • Salt and pepper to taste
Optional Garnish:
  • Fresh parsley or cilantro
  • Lemon wedges

Method
 

Step 1: Cook the Quinoa
  1. Rinse quinoa under cold water.
  2. In a saucepan, combine quinoa and broth.
  3. Bring to a boil, then cover and simmer for 15 minutes until fluffy.
Step 2: Prepare the Salmon
  1. Mix turmeric, smoked paprika, garlic powder, salt, and pepper in a small bowl.
  2. Brush salmon with olive oil, then rub the spice mix evenly on top.
  3. Drizzle with lemon juice. Set aside.
Step 3: Sauté the Vegetables
  1. Heat olive oil in a skillet over medium heat.
  2. Cook onions and garlic until soft.
  3. Add broccoli, bell pepper, carrot, and peas. Sauté 5–7 minutes.
  4. Season lightly with salt, pepper, and thyme.
Step 4: Assemble the Bake
  1. Preheat oven to 375°F (190°C).
  2. Spread cooked quinoa evenly in a 9x13 baking dish.
  3. Layer sautéed vegetables over the quinoa.
  4. Place salmon fillets on top.
Step 5: Bake
  1. Bake for 18–22 minutes until salmon flakes easily.
Step 6: Serve
  1. Garnish with parsley or cilantro and a lemon wedge.
  2. Serve warm and enjoy!

Notes

  • Leftovers store well in airtight containers for 2–3 days.
  • For meal prep, assemble before baking and store in the fridge, then bake when ready.
  • Feel free to swap vegetables based on what’s in season.