Recipe by Kay Chun, adapted from New York Times Cooking. Photography: David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich.
Busy families love the convenience – and vibrance – of a one-pot meal. This sesame salmon and quinoa recipe combines softened broccoli and garlic, steam quinoa, and cubed salmon to provide a nutrient-packed meal that’s sure to delight.
If you’re looking for a delicious dinner that’s savory, satisfying, and ready in less than an hour, meet your go-to one-pot meal!
Ingredients for Your One-Pot Sesame Salmon and Quinoa Recipe
- 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
Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4
Instructions
- 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. - 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. - 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. - Make the sesame-ponzu dressing
While everything is cooking, whisk together the tahini, ponzu, lemon juice, and 3 tablespoons of water. Season to taste. - 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. - 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.
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✨ 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.
