Lemon‑Herb Crusted Salmon with Greek Yogurt Quinoa & Roasted Chickpeas

Experience a burst of citrus and herbs with this quick salmon bowl that’s as nutritious as it is delicious. Layer tender salmon, fluffy quinoa, and golden chickpeas for a protein-packed meal that’s ready in minutes. Perfect for busy weeknights or a wholesome lunch on the go.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 (6 oz) salmon fillets
• 1 cup quinoa, rinsed
• 1 cup water or broth
• 1 cup canned chickpeas, drained and rinsed
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp garlic powder
• For sauce: 3 Tbsp plain Greek yogurt, 1 Tbsp Dijon mustard, 1 Tbsp lemon zest, salt and pepper
• Garnish: chopped fresh parsley

Instructions

1. 1. Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
2. 2. In a small bowl, combine olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper to form a glaze.
3. 3. Pat salmon fillets dry, then spread glaze over each fillet, skin side down.
4. 4. Place fillets on the baking sheet and bake for 12–15 min until flaky and lightly browned.
5. 5. Meanwhile, cook quinoa in water or broth until fluffy, about 15 min.
6. 6. Toss chickpeas with a drizzle of olive oil, salt, and pepper; spread on a separate sheet and roast for 15 min, stirring halfway, until crispy.
7. 7. Prepare sauce by mixing yogurt, mustard, lemon zest, salt, and pepper.
8. 8. Assemble bowls: divide quinoa, add roasted chickpeas, top with salmon fillet, drizzle sauce, and sprinkle parsley.
9. 9. Serve immediately while salmon is warm and the chickpeas remain crisp.

Chef's Note

For extra crisp skin, press a paper towel onto the salmon before cooking and lightly pat it dry; this helps the herb crust stay flaky.

Make-Ahead Tips

Cook quinoa and roast chickpeas ahead of time; store in airtight containers. When ready to serve, reheat salmon briefly in a hot skillet to preserve its crispness.

Substitutions

Swap salmon for tilapia or cod; replace Greek yogurt with a cashew‑based sauce for dairy‑free; interchange chickpeas with lentils or black beans.