Salmon Quinoa Bake (One Pan Recipe)

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).

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!

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.

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.

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.

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.

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.

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.

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

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