One-Pan Salmon and Quinoa Bake for Quick Weeknight Meals

Salmon Quinoa Bake comes together in a single skillet using canned goods, frozen vegetables, and a few pantry staples. Add salmon and you have an easy, nutritious dinner ready in no time.

This post was first published in May 2018 and has been updated with new photos, clearer instructions, and helpful tips.

Do you have go-to recipes that you always seem to have ingredients for? For me, this spicy salmon quinoa bake is one of those dishes: comforting, filling, healthy, and mostly made from pantry and freezer staples.

Details on a few ingredients

• Salmon: I prefer fresh fillets with the skin on, cooked skin side up so the seasoning sears and forms a light crust. Use one 8-ounce fillet or two 4-ounce fillets. Frozen salmon works too if thawed in the fridge overnight.
• Quinoa: Any quinoa will work. I often use tri-color quinoa, but white quinoa is fine if that’s what you have.
• Veggies: This recipe originally used canned diced tomatoes and canned corn. I now often combine drained canned tomatoes with a frozen vegetable mix (corn, carrots, peas, green beans). Use whatever canned or frozen vegetables you prefer.

How to make this salmon and quinoa casserole

Assembling this skillet casserole is straightforward and mostly hands-off once it’s in the oven.

Prepare the salmon

• Mix the spices listed in the ingredients.
• Brush the salmon with oil and press half the spice blend onto the top.
• Heat an oven-safe skillet with a little oil over medium-low. Place the fillet face down (skin side up), cover, and cook about 15 minutes until opaque. No flipping required—judge doneness by the sides of the fillet.
• Transfer the cooked salmon to a plate, let it cool slightly, then break into large pieces with a fork.

Cook the quinoa

• Using the same skillet, add a splash of water or broth to deglaze and loosen browned bits.
• Add the quinoa and a drizzle of oil, then toast over medium heat about 5 minutes, stirring frequently until the grains begin to pop.
• Add the water or broth and some of the remaining spice mix, bring to a boil, then reduce heat, cover, and simmer 12–15 minutes until liquid is absorbed. Let sit covered 5 minutes before stirring.

Assemble and bake the casserole

• Drain and rinse black beans and drain canned tomatoes well. Add beans, tomatoes, and your chosen vegetables to the quinoa along with the remaining spices; stir to combine.
• Top with the flaked salmon pieces, sprinkle with cheese if using, and bake 15–20 minutes at 400°F (200°C) until heated through and cheese is melted.

Frequently asked questions

Recipe tips and substitutions

• Use no-salt-added canned tomatoes and beans if you prefer; reduce added salt in the spice mix if using salted varieties.
• Thoroughly drain canned tomatoes to prevent a watery bake.
• If you only have whole canned tomatoes, chop them before adding.
• If you don’t have black beans, chickpeas or white beans make good substitutes.
• If using frozen vegetables, let them thaw slightly first. If using canned veggies, drain well.
• Cook quinoa in water or use no-salt-added chicken or vegetable broth for more flavor.
• Add a light sprinkling of cheese before baking, or use more or full-fat cheese if you prefer a richer finish. Omit cheese to keep the dish dairy-free.

If you try this recipe, please leave a comment to share how it turned out.

Salmon Quinoa Bake (One Pan Recipe)

A one-skillet quinoa casserole with seasoned salmon, vegetables, beans, and a light sprinkle of cheese. Easy, wholesome, and made mostly from pantry staples.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 4 servings

Author: Leanne Combden

Ingredients

• 1 ½ tablespoons extra virgin olive oil
• 1 tablespoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon onion powder
• ⅛ teaspoon cayenne pepper
• 1 salmon fillet, 8 ounces, skin on (or two 4-ounce fillets)
• 1 cup quinoa, uncooked
• 2 cups water (or broth)
• 1 ½ cups mixed vegetables, frozen or canned
• 1 can (796 ml) no salt added diced tomatoes, well drained
• 1 can (540 ml) no salt added black beans, drained and rinsed
• ¼ cup grated Tex-Mex light cheese, or cheese of your choice (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Grease a 10-inch cast iron skillet (or another oven-safe pan) with ½ tablespoon oil and preheat it on the stovetop over medium-low heat.
3. Mix chili powder, smoked paprika, cumin, garlic powder, salt, onion powder, and cayenne in a small bowl.
4. Brush the salmon with ½ tablespoon oil and coat the top with half the spice mixture. Reserve the remaining spices.
5. Place the fillet face down (skin side up) in the preheated skillet and cover. Cook on medium-low for about 15 minutes, or until the salmon is opaque. Transfer to a plate and flake into large pieces.
6. In the same skillet, add a splash of water or broth to deglaze. Add quinoa and the remaining ½ tablespoon oil and toast over medium heat about 5 minutes, stirring often until it begins to pop.
7. Add 2 cups water and half of the reserved spice mixture. Bring to a boil, reduce heat, cover, and simmer 12–15 minutes until the water is absorbed. Let sit covered 5 minutes, then stir.
8. Stir in the drained tomatoes, beans, vegetables, and the remaining spice mixture until evenly combined.
9. Top with flaked salmon pieces and sprinkle with cheese if using. Bake 15–20 minutes until heated through and cheese is melted.
10. Serve immediately. Store leftovers in an airtight container in the refrigerator for 3–4 days.

Notes

1. If using frozen vegetables, let them thaw slightly before adding. If using canned vegetables, drain well.
2. Drain canned tomatoes thoroughly to avoid a watery bake.
3. Use no-salt-added broth instead of water for more flavor if desired.

Nutrition Facts per Serving

Calories: 483 kcal |
Carbohydrates: 61 g |
Protein: 29 g |
Fat: 15 g |
Saturated Fat: 3 g |
Fiber: 15 g

Nutrition information is an estimate and will vary with substitutions and brands used.

Did you make this recipe or have any questions?

I love reading your comments, so please leave feedback, a rating, or any questions below.