Looking for a wholesome, flavorful meal that’s as nourishing as it is satisfying? This Baked Salmon with Zoodles & Quinoa is a perfect balance of taste and nutrition, making it an ideal choice for a quick weeknight dinner or a healthy weekend treat. With tender, marinated salmon baked to perfection, garlicky zucchini noodles, and fluffy quinoa tossed with sweet sundried tomatoes, this dish is bursting with bold, savory flavors and vibrant textures.
Rich in protein and heart-healthy omega-3s, salmon supports muscle recovery and brain health, while quinoa adds a dose of fiber and essential nutrients. Zucchini noodles keep it light and low in carbs without sacrificing satisfaction, and the coconut aminos-based marinade adds a sweet, tangy, umami kick. It’s gluten-free, full of color, and ready in under 30 minutes of cook time—proof that healthy eating doesn’t have to be bland or complicated.
Let’s get started on this simple yet impressive dish that will leave you feeling nourished, energized, and ready for more.
Recipe
Serves 2
2 salmon fillets (4.4 oz. /125g each)
3.5 oz. (100g) quinoa, cooked
1 zucchini
½ tbsp. olive oil
1 garlic clove, crushed
2.5 oz. (70g) sundried tomatoes, rinsed, chopped
Salmon marinade:
2 tbsp. Coconut aminos
½ tbsp. olive oil
½ tsp. sweet paprika
½ tsp. hot paprika
1 tbsp. rice vinegar
1 tbsp. black sesame seeds
chili flakes, to taste
How to Prepare
Mix together the ingredients of the marinade and cover the salmon to marinate for about 1 hour.
While the salmon is marinating, cook the quinoa and spiralize the zucchini.
Heat the oil in the pan, add the crushed garlic and fry for 1-2 minutes. Add in the zoodles and stir occasionally until it softens (about 3-4 minutes). Towards the end add the chopped tomatoes, and season with salt and pepper, to taste.
Heat the oven to 480°F (250°C) and place the salmon on a baking tray or casserole dish. Bake for about 7 minutes.
Remove the salmon from the oven to rest for a moment. In the meantime, pour in the salmon juices into the quinoa, and mix well.
Divide the quinoa and zoodles between two plates, then place the salmon on top. Sprinkle with chili flakes to serve.
