Ingredients Fish & Seafood Fish Salmon 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 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 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 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 Rate PRINT Share Trending Videos Close this video player 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-Appropriate Nut-Free Dairy-Free Healthy Pregnancy Soy-Free High-Protein Egg-Free Gluten-Free Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell 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 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. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell 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. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell 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. 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. 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 filletCalories 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 Rate It Print