Salmon · 30 min
Maple Glazed Salmon with Sugar Snap Pea, Carrot & Quinoa Salad
- 30 min
- 2–6 servings
- 613 kcal / serving
A light salmon dish paired with a bright quinoa salad featuring sugar snap peas and carrots, tossed in a maple-Dijon dressing. It comes together quickly for a weeknight meal with contrasting textures and savory-sweet flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 mediumcarrot
- 8 fl ozchicken or vegetable broth
- 1 clovegarlic
- ½ cupquinoa
- ¾ lbsalmon fillet
- 1 (8 oz) pkgsugar snap peas
- carrots
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, pure maple syrup, red wine vinegar, salt, soy sauce
Cookware
baking dish · chef's knife · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon · quinoa
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 mediumcarrot
- 1 clovegarlic
- 1 (8 oz) pkgsugar snap peas
- carrots
Meat & seafood
- ¾ lbsalmon fillet
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- ½ cupquinoa
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| garlic | 1 clove | 2 cloves | 3 cloves |
| quinoa | ½ cup | 1 cup | 1 ½ cups |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| sugar snap peas | 1 (8 oz) pkg | 2 (8 oz) pkg | 3 (8 oz) pkg |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Rinse quinoa and simmer it in the broth until tender, about 15 minutes, then turn off the heat and let it rest covered for 5 minutes.
- 2. Season the salmon with salt and pepper and arrange it in a baking dish. Place under the broiler and cook for about 3 minutes.
- 3. In a small bowl whisk together soy sauce, maple syrup, Dijon, and a pinch of pepper to make the glaze.
- 4. Remove the salmon from the oven and spoon the glaze over the fillet, returning it to the oven until the flesh is opaque and flaky, about 5–6 more minutes.
- 5. Peel and finely mince the garlic, then whisk it with olive oil, red wine vinegar, salt, and pepper to form the dressing.
- 6. Wash the sugar snap peas and carrot; halve the peas and shred the carrot. Toss them in a large bowl with the dressing.
- 7. Fluff the quinoa with a fork and fold it into the salad mixture; toss to combine and taste for seasoning.
- 8. Plate the quinoa salad and lay the salmon on top; spoon any remaining glaze over the fish and serve.
- 9. Serve and enjoy.
Two tips
- Prep the dressing and chop vegetables while the quinoa cooks to save time.
- Leftovers can be stored in the fridge for up to 2 days; reheat the salmon gently and toss the salad before serving.
Nutrition per serving
- Calories
- 613 kcal
- Protein
- 50 g
- Carbs
- 48 g
- Fat
- 24 g
- Fiber
- 7 g
- Sodium
- 146 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.