• 2 tablespoons olive oil (divided)
  • 1 cup red onion (finely chopped)
  • 1 cup fennel (bulb and some fronds) (finely chopped)
  • 2 cups water
  • 1/2 teaspoon salt (plus more to taste)
  • 1 cup quinoa (well washed and drained)
  • 2 (14.5-ounce) cans diced tomatoes (preferably fire-roasted, undrained)
  • 1 pound salmon fillets (skin removed, cut into 1-inch chunks)
  • 1/4 cup packed fresh dill (chopped)
  • 1 tablespoon fresh lemon juice
  • 1 lemon (zested)
  • lemon wedges (garnish)

Quinoa and Salmon Casserole

Lorna Sass
  • Serves: 6 people
  • Calories per serving: 274

Quinoa is a quick-cooking and versatile whole grain. This unique, one-pot casserole pairs it with dill and salmon, with felicitous results.


  1. Heat 1 tablespoon oil in a heavy, 3-quart saucepan over medium-high heat. Add onion and fennel and cook, stirring occasionally, until lightly browned, 3–5 minutes. Add water and salt and bring to a boil. Stir in quinoa. Cover and cook over medium heat for 5 minutes. Stir in tomatoes (with liquid). Return to a boil. Cover, reduce heat, and boil gently over medium heat until quinoa is translucent and tender, 6–8 minutes.
  2. Stir in salmon. Cook, uncovered, over medium heat until salmon turns opaque and is cooked through, about 1 minute. (Check and cook an additional minute if needed.) Turn off heat. Stir in dill, lemon juice, and zest, plus remaining 1 tablespoon olive oil. Add salt to taste. Serve with lemon wedges.

PER SERVING: 274 cal, 9g fat (4g mono, 3g poly, 2g sat), 55mg chol, 21g protein, 28g carb, 4g fi ber, 255mg sodium


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