Description
A fresh and healthy recipe featuring perfectly grilled salmon fillets served alongside a vibrant quinoa salad tossed with cherry tomatoes, cucumber, and fresh herbs. This dish combines light, flavorful ingredients with simple preparation, making it ideal for a nutritious weeknight dinner.
Ingredients
Scale
For the Salmon
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh dill or parsley (optional, for garnish)
For the Quinoa Salad
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Prepare the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the liquid. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Season the Salmon: In a small bowl, mix 2 tablespoons olive oil, 1 tablespoon lemon juice, garlic powder, salt, and pepper. Brush this mixture evenly over the salmon fillets. Let them marinate briefly while you prepare the grill or pan.
- Grill the Salmon: Preheat your grill or grill pan over medium-high heat. Place the salmon fillets skin-side down and cook for about 4-5 minutes per side, or until the salmon is opaque and flakes easily with a fork. Remove from heat and set aside.
- Prepare the Salad: In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice. Season with salt and pepper to taste. Toss gently to combine all ingredients evenly.
- Serve: Plate the quinoa salad and top each serving with a grilled salmon fillet. Garnish with fresh dill or parsley if desired for an extra touch of flavor and color. Enjoy immediately.
Notes
- Rinsing quinoa thoroughly before cooking helps remove its natural bitterness.
- If you don’t have a grill, a grill pan or a broiler works well for cooking the salmon.
- Feel free to swap cherry tomatoes for grape tomatoes or add avocado slices for creaminess.
- Leftover quinoa salad can be kept in the fridge up to 2 days—add fresh lemon juice before serving to brighten flavors.
