Description
A vibrant and healthy recipe featuring perfectly grilled salmon fillets served alongside a refreshing quinoa salad packed with fresh vegetables and herbs. Ideal for a balanced meal that combines the rich flavors of seasoned fish with the light freshness of quinoa, cherry tomatoes, cucumber, and parsley.
Ingredients
Scale
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)
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: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Season the Salmon: Pat the salmon fillets dry and rub them with olive oil, lemon juice, garlic powder, salt, and pepper evenly on all sides.
- Preheat the Grill: Heat your grill to medium-high heat to ensure the salmon cooks evenly and develops nice grill marks.
- Grill the Salmon: Place the salmon fillets skin-side down on the grill. Cook for about 4 to 5 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from the grill and let rest briefly.
- Prepare the Salad: In a large bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, chopped red onion, and fresh parsley. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste. Toss gently to combine.
- Serve: Plate the quinoa salad alongside the grilled salmon fillets. Garnish the salmon with fresh dill or parsley if desired and serve immediately for a fresh, healthy meal.
Notes
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Use vegetable broth instead of water for a more flavorful quinoa salad.
- To keep salmon moist, avoid overcooking – the flesh should be just opaque and flake easily.
- Fresh herbs like dill or parsley enhance the flavor and add visual appeal.
- Quinoa salad can be prepared in advance and refrigerated, but add lemon juice and olive oil just before serving for freshness.
