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You are here: Home / Main Dishes / Salmon Quinoa Bake (One Pan Recipe)

Salmon Quinoa Bake (One Pan Recipe)

March 27, 2020 Updated: March 31, 2020 By Leanne 53 Comments

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Salmon Quinoa Bake comes together in just one skillet and can be made with a mix of canned goods, frozen veggies and a few other pantry staples. Just add salmon and dinner tonight is easier than you think!

This post was originally published in May 2018. It has been updated with new photos and text, including helpful tips for readers and minor adjustments to the recipe. (An original photo is included at the end of this post so be sure to check out the before and after).

Overhead view of salmon and quinoa casserole in a skillet and served in blue bowls.

What are your go-to recipes that you just always seem to have the ingredients for? Do you have a recipe where everything you need (without even thinking about it) always ends up in your grocery cart and can be found in your pantry or fridge/freezer at any given moment?

For me, it’s this spicy salmon bake. It’s filling yet healthy, completely comforting, and comes together fairly quickly. And yes, it uses mostly freezer and pantry staples you probably already have in your house!

Overhead view of toasted quinoa in a cast iron pan.

Details on a few ingredients for this salmon quinoa casserole

  • Salmon: I like to use fresh salmon fillets with the skin on and cook them skin side up. This helps sear the seasoning onto the salmon and creates a delicious crust. (I prepare the salmon the same way for this salmon pasta salad recipe). You can use one 8 ounce fillet or two 4 ounce fillets. You can also use frozen salmon and just defrost it in the refrigerator overnight before preparing it.
  • Quinoa: There are many different kinds of quinoa. I always have a large bag of tri-colour quinoa in my pantry, so that’s what I used in this recipe. White quinoa is the most common, so feel free to use that if it’s what you have on hand.
  • Veggies: I always made this recipe with canned diced tomatoes and canned corn as the veggies, but nowadays I pair the diced tomatoes with a frozen vegetable mixture of corn, carrots, peas and green beans. The choice of veggies, and whether they are canned or frozen, is completely up to you.

Collage of two images showing before and after salmon being cooked.

How to make this salmon and quinoa recipe

It takes just a few simple steps to get this skillet recipe assembled and into the oven!

Prepare the salmon

  • First, prepare your spice mixture (ingredients in recipe card).
  • Brush the top of the salmon with oil and coat the top with about half of the spice mixture.
  • Place the salmon skin side up in an oven-safe frying pan preheated with oil. Cover and cook on the stovetop over medium-low heat for about 15 minutes, or until the salmon is opaque.
  • No need to flip the salmon. You’ll be able to tell by looking at the sides of the salmon when it’s done.
  • The seasoning should sear perfectly onto the salmon and not stick to the pan. Just make sure your pan is well oiled.
  • Once cooked, transfer the salmon to a plate and let it cool enough to handle before breaking it apart into pieces.

Overhead view of ingredients to make a salmon and quinoa casserole.

Cook the quinoa

  • I like to prepare my quinoa in the same skillet as the salmon. Use a splash of water or broth to deglaze the pan. Then add the quinoa and a drizzle of oil, and toast the quinoa for about 5 minutes, stirring frequently to ensure it doesn’t burn. The quinoa is ready for the next step when you start hearing it pop.
  • Add the water (or broth if you choose) and more seasoning. Cover and bring to a boil, then reduce heat and let the quinoa cook for 12-15 minutes.
  • Remove from heat and let it sit covered for 5 minutes before stirring.

Assemble and bake the casserole

  • Drain and rinse your black beans and drain your tomatoes. Add those to the quinoa mixture, along with your choice of veggies and the remaining seasoning. Stir until everything is well coated.
  • Place the salmon pieces on top, sprinkle on some cheese and bake for 15-20 minutes, or until the casserole is heated through and the cheese is melted.

Cooked quinoa, veggies and beans mixed together in a skillet.

Frequently asked questions

  • Can I turn this into a canned salmon quinoa casserole? Absolutely. You can replace the fresh or frozen salmon fillets with two cans of salmon. So instead of searing the salmon in a skillet, just drain the salmon, toss it with half the spice mixture and stir it into the quinoa with the rest of the ingredients.
  • Can you make this quinoa bake in advance? You can cook the salmon and quinoa a day in advance and store separately in airtight containers in the refrigerator. When ready to eat, just assemble and bake the casserole.
  • How do you store and reheat leftovers? Store any leftovers in an airtight container in the refrigerator and enjoy within 3-4 days. Reheat leftovers in the microwave. Avoid the oven as the salmon and quinoa will dry out.
  • Can you freeze this quinoa and salmon casserole? Yes, once the casserole has cooled, just place individual servings in freezer-safe containers, making sure to leave some room at the top for the food to expand. It should last for about a month if stored properly. Thaw in the refrigerator overnight before reheating in the microwave.

Quinoa casserole topped with salmon pieces in a cast iron pan.

Recipe tips and substitutions

  • I used no salt added diced tomatoes and black beans in this recipe. You can use tomatoes and beans with salt added, but if you do, you may wish to reduce the amount of salt you add to the seasoning mix.
  • Ensure you drain the canned tomatoes well, or you’ll end up with a watery quinoa bake.
  • If you don’t have diced tomatoes, you can use whole canned tomatoes and just chop them up.
  • If you’re out of black beans, try adding chick peas or white beans instead.
  • I used a frozen veggie mixture that I let thaw slightly before adding to the quinoa. You can also use your favourite canned veggies such as corn, peas, carrots or a mix of all. Just make sure they are drained of any liquid.
  • The quinoa is cooked in water, but you can use a no salt added chicken or veggie broth if that’s your preference.
  • I usually add a little bit of light cheese to the top before baking the casserole. It doesn’t melt very well but does the trick for me. If you like things extra cheesy, feel free to use more than the recipe calls for and/or go for full fat cheese.
  • If you’d like to keep this recipe dairy-free, just forego the cheese on top.

Overhead view of salmon quinoa bake in a cast iron pan.

Other recipes using ingredients from the pantry and freezer

  • Instant Pot Tomato Chickpea Soup – this thick and spicy vegan tomato soup requires just a few ingredients including canned tomatoes, chickpeas, kidney beans and veggie broth.
  • White Bean Dip – perfect as a spread or a dip, this dairy-free recipe includes three dip variations, each one using a few simple ingredients.
  • Sweet Green Pea Soup – no fresh peas required! This one comes together quickly with a bag of frozen green peas as the main ingredient. It’s also dairy-free and vegan.

Salmon quinoa casserole served up in a blue bowl.

If you make this salmon quinoa bake, I would love to hear what you think in the comments below.

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Overhead view of salmon quinoa bake in a blue bowl on a grey napkin.

Salmon Quinoa Bake (One Pan Recipe)

★★★★★ 5 from 15 reviews
  • Author: Leanne
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings
  • Category: Dinner
  • Method: Bake
  • Cuisine: American
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Description

Salmon Quinoa Bake comes together in just one skillet and can be made with a mix of canned goods, frozen veggies and a few other pantry staples. Just add salmon and dinner tonight is easier than you think!


Ingredients

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

Instructions

  1. Preheat oven to 400F.
  2. Grease a 10-inch cast iron skillet (or another oven safe pan) with 1/2 tablespoon of oil. Preheat on the stovetop over medium-low.
  3. In a small bowl, combine the chili powder, paprika, cumin, garlic powder, salt, onion powder and cayenne pepper.
  4. Brush another 1/2 tablespoon of oil on top of the salmon and use half of the spice mixture to coat the top of the salmon fillet. Reserve the other half of the spices.
  5. Place the fillet face down (skin side up) in the pre-heated skillet and cover. Cook on medium-low for 15 minutes, or until the salmon is opaque. The time will vary slightly depending on how thick the fillet is. Once cooked, transfer the salmon to a plate and let cool slightly. Use a fork to flake apart into large pieces.
  6. Using the same skillet, add a splash of water or broth to deglaze the pan. Add the quinoa and remaining 1/2 tablespoon of oil to the skillet and toast over medium heat for about 5 minutes, or until the quinoa starts to pop. Stir it frequently to ensure it doesn’t burn.
  7. Add the water and half of the remaining spice mixture. Bring to a boil. Reduce heat, cover and cook for 12-15 minutes, or until the water is absorbed. Remove from heat and let the quinoa sit covered for 5 minutes before stirring.
  8. Add the veggies, tomatoes, beans and remaining spice mixture to the quinoa. Stir until everything is well coated.
  9. Place the salmon pieces on top, sprinkle with cheese and bake for 15 -20 minutes, or until the cheese is melted and the casserole is heated through.
  10. Serve immediately. Store any leftovers in an airtight container in the refrigerator and enjoy within 3-4 days.

Notes

  1. If using frozen veggies, just let them thaw slightly before adding them to the quinoa mixture. You can also use your favourite canned veggies such as corn, peas, carrots or a mix of all. Just make sure they are drained of any liquid.
  2. Ensure you drain the canned tomatoes well so you don’t end up with a watery quinoa bake.
  3. You can use no salt added chicken or veggie broth to cook the quinoa if you prefer.
  4. Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.

Keywords: quinoa bake, salmon and quinoa recipe

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Older photo of quinoa salmon bake in a cast iron skillet on a wooden surface.

 

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Comments

  1. Tasia ~ two sugar bugs says

    March 31, 2020 at 1:19 am

    This salmon quinoa bake is so gorgeous Leanne!! I always have salmon in the freezer and quinoa in the pantry so this might become a dinner staple for me too!! Pinned!

    Reply
    • Leanne says

      March 31, 2020 at 9:04 am

      Thanks Tasia! I hope you get to try it some time!

      Reply
  2. Christie says

    March 30, 2020 at 5:55 pm

    That salmon quinoa bake sounds so good and I love that you gave it your own twist using quinoa. I will definitely need to bookmark this for later. Thanks for sharing!

    ★★★★★

    Reply
  3. Alexandra @ It's Not Complicated Recipes says

    March 27, 2020 at 11:41 pm

    How delicious! I love quinoa, and this is my kind of way to serve it. Gorgeous flavours – and it looks so beautiful too!

    ★★★★★

    Reply
    • Leanne says

      March 30, 2020 at 4:24 pm

      Thanks so much Alex!

      Reply
  4. Kelsie | the itsy-bitsy kitchen says

    March 27, 2020 at 9:10 pm

    This sounds so hearty and satisfying! And I love salmon–I need to try this one! Have a great weekend, Leanne!

    ★★★★★

    Reply
    • Leanne says

      March 30, 2020 at 4:25 pm

      Thanks Kelsie! Be sure to let me know what you think if you make it!

      Reply
  5. Marissa says

    March 27, 2020 at 5:52 pm

    We are loving all things quinoa right now! And we have everything we need to make this beautiful bake – yay! Thank you for the inspiration, Leanne!

    ★★★★★

    Reply
    • Leanne says

      March 30, 2020 at 8:37 pm

      Happy I could give you some inspiration! Thanks Marissa!

      Reply
  6. Terry says

    March 27, 2020 at 2:18 pm

    I tried this recipe since I love salmon and it was delicious! And easy to make.
    The new pics look amazing!

    ★★★★★

    Reply
    • Leanne says

      March 30, 2020 at 8:40 pm

      Thanks Terry! Always appreciate your kind words about the recipes! Glad you like this one!

      Reply
  7. Natalie Browne says

    May 10, 2018 at 11:16 am

    I love this recipe. It looks so delicious. We eat a ton of salmon, so I’m pinning this recipe to try later ☺️

    Reply
    • Leanne says

      May 16, 2018 at 7:03 am

      Thanks Natalie! Would love to know what you think if you make it!

      Reply
  8. Lily {Gastro Senses} says

    May 9, 2018 at 9:17 pm

    I can’t wait to make this over the weekend! This is just beautiful and divine. Thanks so much for the inspiration! and Happy Anniversary too!

    Reply
    • Leanne says

      May 16, 2018 at 7:02 am

      Thanks so much Lily! Let me know what you think if you get the chance to make this dish!

      Reply
  9. Melanie @ Bon Appet'Eat says

    May 9, 2018 at 2:23 pm

    What a flavorful dish for a weekday dinner!

    Reply
    • Leanne says

      May 16, 2018 at 7:01 am

      Thanks Melanie! It’s a nice weekday dinner for sure!

      Reply
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Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....

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