One-Pot Sesame Salmon and Quinoa

Recipe by Kay Chun, adapted from New York Times Cooking. Photography: David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich.

Bright, hearty, and packed with flavor, this one-pot dinner makes weeknight meals feel like a treat.

Looking for an easy, delicious dinner that still tastes restaurant-worthy? This One-Pot Sesame Salmon and Quinoa is a nutrient-packed dish that brings together silky salmon, nutty quinoa, and tender broccoli in under an hour. With creamy tahini, citrusy ponzu, and a crunchy herb-almond topping, this recipe hits all the marks: savory, satisfying, and simple to pull off. No extra pots required.

Total Time: 45 minutes

Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients

  • 2 Tbsp extra-virgin olive oil (available in bulk)
  • 1/2 cup finely chopped white onion
  • 6 oz broccoli florets, chopped into ½-inch pieces (about 2 packed cups)
  • Salt and pepper, to taste
  • 3 cloves garlic, minced
  • 1 1/4 cups quinoa, rinsed
  • 1 1/2 lbs skinless salmon fillet, cut into 1-inch cubes
  • 6 Tbsp tahini
  • 1/4 cup ponzu (or substitute with tamari and a splash of citrus juice)
  • 1 Tbsp lemon juice, plus lemon wedges for serving
  • 1/2 cup chopped roasted almonds
  • 1/4 cup mixed chopped herbs (try parsley, dill, chives, tarragon) plus more for garnish
  • 1 avocado, thinly sliced or cubed

Instructions

  1. Sauté the veggies
    In a large Dutch oven or pot, heat olive oil over medium. Add chopped onion and broccoli. Season with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  2. Add the quinoa
    Stir in the rinsed quinoa and 2 cups of water. Season again with a pinch of salt and pepper. Bring to a boil, then cover and reduce heat to low. Let cook for 8 to 10 minutes, until quinoa is just shy of done.
  3. Steam the salmon
    Season the cubed salmon with salt. Place the salmon pieces in a single layer over the quinoa. Cover the pot and let steam for another 5 to 7 minutes, until the salmon is flaky and cooked through and all liquid is absorbed.
  4. Make the sesame-ponzu dressing
    While everything is cooking, whisk together the tahini, ponzu, lemon juice, and 3 tablespoons of water. Season to taste.
  5. Finish it off
    Add the chopped roasted almonds and fresh herbs to the pot. Gently fluff the salmon and quinoa with a fork, mixing it all together.
  6. Serve and garnish
    Scoop the mixture into shallow bowls. Top with avocado slices, drizzle with the sesame-ponzu dressing, and sprinkle with more herbs. Serve with lemon wedges on the side for extra brightness.

✨ Tips from the Co-op

  • Bulk it up: Add chopped kale or carrots with the broccoli for extra veggies.
  • Make it plant-based: Substitute tofu for salmon and use veggie broth for more depth.
  • Prep ahead: Cube your salmon and pre-mix the dressing earlier in the day for a quicker dinner.