Easy Baked Salmon and Quinoa

Cooking fish in the oven takes the guess work out of “doneness”.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Makes: 4 servings
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All You Need

  • Quinoa:
  • 2 tsp (10 mL) olive oil
  • 2 shallots, finely chopped
  • 1 clove garlic, minced
  • 1 cup (250 mL) quinoa, rinsed
  • 3/4 tsp (4 mL) Club House Lemon & Pepper Grinder
  • 1 3/4 cup (425 mL) no salt added chicken broth or water
  • 1 cup (250 mL) frozen edamame, thawed or diced carrots
  • 2 tbsp (30 mL) pumpkin seeds
  • Salmon:
  • 1 tbsp (15 mL) olive oil
  • 4, 4 oz (120 g) skinless salmon fillets
  • 3/4 tsp (4 mL) Club House Lemon & Pepper Grinder


  1. Quinoa: Heat oil in saucepan over medium heat. Add shallot and cook, stirring until softened, 4 minutes. Add garlic and cook 30 seconds. Add quinoa, lemon pepper, broth and bring to boil; reduce heat to low and simmer, covered until most of liquid is absorbed, 10 minutes. Stir in edamame; cover and cook until tender and liquid is absorbed, 5 minutes. Fluff with fork. Sprinkle seeds over top.

  2. Salmon: Meanwhile, preheat oven to 375°F (190°C). Brush oil over fish, sprinkle with lemon pepper and cook on baking sheet until flakes easily 10-12 minutes. Serve over quinoa.

  3. Tip: Invest in a hand held garlic mincer or use a microplane to mince garlic and save time. Or use Club House Prepared Minced Garlic for an easy option.

  4. Tip: Swap out shallots for a leek, or a small onion.


Need a little inspiration? We’re ready with a few suggestions.