Salmon fillets are roasted alongside cherry tomatoes and lemon quarters for a bright and flavorful weeknight meal. Pair with quinoa and a bed of arugula for a nutritious dinner. 

This Mustard Salmon with Lemony Quinoa and Burst Cherry Tomatoes is one of the meals I make year round. The combo of spicy, tangy mustard with rich salmon is a flavor profile that always seems to satisfy.

The key here is to roast halved lemons alongside the salmon. This enhances their juiciness while toning down their tartness a bit. 

I squeeze the warm lemon directly into the cooked quinoa for additional brightness.

Pair with a bed of peppery arugula and you have yourself a healthy, delicious weeknight meal that’s ready in less than 30 minutes! 

While this elegant dish is easy enough for any night of the week, it’s pretty enough to serve to friends for a dinner party.

It’s a go-to winner regardless of the season. Make this once and everyone will be asking for it week after week. 

Enjoy! 

Ingredients for Mustard Salmon with Lemony Quinoa

A protein-packed weeknight meal that only requires a few ingredients? Is there anything better?? Here’s what you’ll need to get dinner on the table tonight!

• Salmon: A great source of omega-3 fatty acids, salmon is an excellent protein option with lots of nutrients. Look for wild-caught fish whenever possible.
• Dijon Mustard: Spicy, slightly pungent, and tangy, this condiment is a great accompaniment to salmon. 
• Coconut Aminos: A gluten-free alternative to soy sauce, coconut aminos add a bit of saltiness to the mustard topping. You could also use soy sauce if you aren’t gluten-free. 
• Garlic: Mince this up and add to the mustard and coconut aminos for another depth of flavor. 

• Cherry Tomatoes: No need to chop these. Just throw them in the baking dish alongside the salmon and lemon. They’re deliciously sweet when roasted. 
• Lemons: There is no such thing as too much lemon with salmon, in my opinion! 
• Quinoa: A high-protein grain, quinoa is naturally gluten-free. You could swap this for another grain of choice, such as rice. 
• Bone Broth: Cooking the quinoa in bone broth is more flavorful than cooking it in plain water. It’s also a sneaky way to add more protein to the dish. I like @kettleandfire bone broth. 

How to Make Salmon with Quinoa, Tomatoes, and Lemon

Start by preheating the oven to 375°F. 

In a bowl, stir together the mustard, coconut aminos, and minced garlic. 

In a large baking dish, drizzle some olive oil. Add the salmon fillets.

Baste the salmon with the mustard mixture.

Add the cherry tomatoes and lemon wedges. 

Drizzle everything with olive oil and season with salt and pepper.

Bake for 20 minutes or until the tomatoes begin to burst. 

As the salmon bakes, make the quinoa.

Add the quinoa, bone broth, and a large pinch of salt.

Bring to a boil, simmer, cover, and cook for 13 to 15 minutes, or until the moisture has been absorbed.

Let the quinoa rest for a few minutes before fluffing it with a fork. 

Remove the salmon from the oven.

Add the juice from half of a roasted lemon to the quinoa and season with salt and pepper to taste. 

Serve the salmon and burst tomatoes over the lemon quinoa.

Garnish generously with fresh dill and a squeeze of roasted lemon. Enjoy! 

Other Salmon Recipes To Enjoy: 

• 8-Minute Zesty Garlic Broiled Salmon with Capers
• Chili Maple Glazed Salmon
• Honey Sriracha Glazed Salmon Bowls
• Spicy Salmon Sushi Bowls
• Honey Glazed Salmon with Veggie Slaw