Lemon Roasted Salmon with Veggie Quinoa

Bright, fresh, and packed with flavor.

Tender lemon-roasted salmon meets savory veggie quinoa in this colorful, satisfying meal. The salmon is simply seasoned with fresh lemon, olive oil, salt, and pepper, while the quinoa is stir-fried with eggs, carrots, peas, garlic, green onions, and a savory soy-sesame sauce.

It’s an easy dinner that brings together fresh ingredients and plenty of flavor in every bite.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4

Ingredients

For the Lemon Roasted Salmon

• 1 pound salmon fillet, skin removed.
• 1 tablespoon freshly grated lemon zest.
• ¼ teaspoon salt.
• ¼ teaspoon freshly cracked black pepper.
• 1 tablespoon extra virgin olive oil.
• 1 tablespoon fresh lemon juice.
• Lemon wedges, for serving, optional.
• Fresh parsley, for serving, optional.

For the Veggie Quinoa

• 3 tablespoons olive oil, divided.
• 2 eggs, whisked.
• 2 medium carrots, peeled and diced.
• 1 small white onion, diced.
• ½ cup frozen peas.
• 3 cloves garlic, minced.
• Salt, to taste.
• Freshly ground black pepper, to taste.
• 4 cups cooked and chilled quinoa.
• 3 green onions, thinly sliced.
• 3 to 4 tablespoons soy sauce, or more to taste.
• 2 teaspoons oyster sauce, optional.
• ½ teaspoon toasted sesame oil.

Directions

Make the Lemon Roasted Salmon

1. Preheat the Oven

Preheat the oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.

2. Season the Salmon

Place the salmon on the prepared baking sheet.

Drizzle with olive oil and lemon juice, then season evenly with lemon zest, salt, and cracked black pepper.

3. Roast the Salmon

Bake uncovered for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.

For food safety, salmon should reach an internal temperature of 145°F at its thickest point.

Serve with fresh lemon wedges and parsley, if desired.

Make the Veggie Quinoa

1. Scramble the Eggs

Heat ½ tablespoon olive oil in a large fry pan over medium-high heat.

Add the whisked eggs and cook, stirring occasionally, until scrambled.

Transfer the cooked eggs to a separate plate and set aside.

2. Sauté the Vegetables

Add 1 tablespoon olive oil to the same pan.

Add the carrots, onion, peas, and garlic. Season with salt and black pepper.

Sauté for approximately 5 minutes, or until the carrots and onion begin to soften.

3. Add the Quinoa

Increase the heat to high and add the remaining 1½ tablespoons olive oil.

Immediately add the chilled cooked quinoa, green onions, soy sauce, and oyster sauce, if using.

Stir until everything is well combined.

Continue cooking for approximately 3 minutes, stirring frequently, until the quinoa is hot and lightly fried.

4. Finish the Quinoa

Return the scrambled eggs to the pan and gently stir to combine.

Add the toasted sesame oil and stir once more. Remove from the heat.

5. Serve & Enjoy

Spoon the warm veggie quinoa onto plates and serve alongside the lemon roasted salmon.

Finish with fresh green onions, parsley, or an extra squeeze of lemon, if desired.

Why You'll Love This Recipe

The combination of bright lemon salmon and savory veggie quinoa makes this an easy all-in-one dinner. Using chilled quinoa helps it hold its texture while being stir-fried with the vegetables, eggs, and sauce.

It’s also easy to customize. Add additional vegetables you have on hand, adjust the soy sauce to taste, or leave out the optional oyster sauce.

Cook It With Phantom

From oven to table.

Roast the lemon salmon on a Phantom baking sheet, then prepare the veggie quinoa in a Phantom fry pan for an easy dinner made with everyday kitchen essentials.

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