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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Salmon Quinoa Bake (One Pan Recipe)
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings
- Category: Dinner
- Method: Bake
- Cuisine: American
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
- Preheat oven to 400F.
- 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.
- In a small bowl, combine the chili powder, paprika, cumin, garlic powder, salt, onion powder and cayenne pepper.
- 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.
- 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.
- 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.
- 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.
- Add the veggies, tomatoes, beans and remaining spice mixture to the quinoa. Stir until everything is well coated.
- 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.
- Serve immediately. Store any leftovers in an airtight container in the refrigerator and enjoy within 3-4 days.
Notes
- 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.
- Ensure you drain the canned tomatoes well so you don’t end up with a watery quinoa bake.
- You can use no salt added chicken or veggie broth to cook the quinoa if you prefer.
- 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.
I love salmon and definitely need to eat it more. You’ve actually got all my fave ingredients in one dish! Need to try this soon 🙂
Thanks Jaclyn! I’m really enjoying the flavours in this dish, and it’s now a regular part of my meal prep for the week! I hope you get the chance to make it!
i’ve been on a mexican food kick recently, so this sounds amazing!!! and love that there’s salmon involved- i’m kind of scared of cooking fish so this sounds like a good way to experiment more with it (:
Thanks Heather! If you’re just starting to cook fish, salmon is a great one to start with. It’s quick and easy!
I’ve not often cooked salmon in a skillet with the rest of the meal, but this looks like a great idea! I appreciate your tips for making it quick and easy.
Thanks Cathy! I actually cook the salmon in the skillet before adding the other ingredients, but it’s all pretty much contained in one skillet. Less clean up for sure!
I would really love to get more fish in our diets!! This looks like the perfect way to do it! Hooray for May!!
Yes, hooray for May! Well said Katherine! This dish is definitely my new favourite way to get more fish in our diet! Hope all is well!
I don’t think I’ve ever paired salmon with quinoa, but the idea sounds great. Combined with beans, tomato, and cheese, it’s such a delicious and flavorful dish. Well done, Leanne!
Thanks Ben! It’s definitely flavourful, and the quinoa and salmon together makes for a filling meal. It’s great left over too! 😉
This bake is packed with all the things I love!!!! I eat salmon, quinoa and some form of Mexican at least once a week, but I’ve never thought of having all three at once! This is genius! And it looks absolutely delicious!! Can’t wait to try it! Cheers!
Thanks Cheyanne! All three are delicious together, and super filling! I hope you like it! Happy Tuesday!
This looks and sounds like the most delicious combination Leanne! I’ve got to get this one on our weekly menu! I’ve been trying to add more salmon! Perfect!
Thanks Mary Ann! I hope you get a chance to try it! Be sure to let me know if you do. Have a great week!
This has so many flavors going on! Looks amazing!
Thanks Kim! This dish is definitely flavourful!
Well this looks amazing!! So much flavor and color in your dishes! I love it, Leanne!!
Thanks Annie! I always try to add lots of colour to my dishes! Keeps things interesting! 😉
This is sincerely my kind of meal Leanne — it’s so packed with everything that I love! I’m so happy that it’s May too and the weather is still a little wacky over here. I’m ready for summer!
Thanks Marcie! This might be my new favourite savoury dish. It’s been so perfect as leftovers for weekday lunches! And I’m so ready for summer too!;)
Oh my goodness… snow flurries for your May wedding! One of the perks of living in Canada 😉 This recipe looks delicious and such a good flavour combination! Thanks for sharing Leanne
Thanks Lizzy! Yes, snow flurries on our wedding day! But you’re right, that’s Canada, so we weren’t surprised! 😉 Thanks for stopping by!
I love quinoa and salmon happens to be my favorite fish, so this recipe has my name written all over it! Hope you had a great weekend, Leanne!
Thanks Kelsie! Salmon is a go-to in our house, so I think this one will be added to the dinner rotation! Hope you’re having an awesome week!
We eat a lot of salmon, and this is one yummy looking recipe to change up my usual. Thanks for sharing Leanne! It looks delicious.
Thanks Colleen! This one has been on repeat in my house for days! It makes pretty awesome lunch leftovers. Hope you get a chance to make it!
This looks SO good! We eat all of these ingredients separately, but I wouldn’t have thought of the combination! Can’t wait to make this.
Thanks Madison! The ingredients work really well together. I hope you get a chance to make it. Be sure to let me know what you think if you do!
Why Have I never thought to pair Mexican flavors with Salmon?!! Genius
Thanks Patrick! It’s a pretty tasty pairing! Hope you get a chance to try it!
Another awesome Cinco de Mayo meal idea! Thanks. I will definetly be attempting this.
Thanks Terry! I hope you like it! If you make it, be sure to let me know what you think!
One hearty, heathy, delicious recipe, Leanne! Love all those beautiful flavours and colours goin’ on. I don’t eat as much salmon as I used to because of all the farmed stuff that’s out there, but I do occasionally enjoy it (one of my favourite varieties of seafood). I seriously can’t believe we are into May. Blows my mind. Before we know it, it’ll be July and Costco will have Christmas stuff out, lol Hope you have a wonderful weekend and Cinco de Mayo, my friend!
Thanks Dawn! Haha! You are so right! Costco will have Christmas stuff out soon. I’m just glad summer is around the corner! Can’t wait for the warm temps and backyard grilling. Hope you’re having a great week!
Leanne, I absolutely love this recipe, from the beautiful vibrant colour to the delicious combination of ingredients. Really healthy and so easy to put together…thank you for sharing and have a great weekend 🙂
Thanks Ashika! I’ve been enjoying this one a lot lately! It’s super filling and so easy to make. Perfect leftover for lunch too! Hope you’re having a great week!