Grilled Salmon with Quinoa Salad Recipe
If you’re searching for a meal that’s equal parts vibrant, nourishing, and easy to pull together, look no further than Grilled Salmon with Quinoa Salad. This dish is a personal favorite for weeknights and dinner parties alike, featuring perfectly grilled salmon paired with a zesty, colorful quinoa salad bursting with fresh veggies and herbs. The flavors are Mediterranean-inspired, the preparation is straightforward, and the result is always impressive—plus, it’s naturally gluten-free and packs a protein punch. Whether you’re aiming to impress guests or simply treat yourself to something delicious and wholesome, Grilled Salmon with Quinoa Salad is the answer.
Ingredients You’ll Need
The beauty of Grilled Salmon with Quinoa Salad lies in its simple, fresh ingredients. Each element plays a crucial role—think juicy salmon for rich flavor, crisp veggies for freshness, and herbs that bring everything to life. Here’s what you’ll need and why:
- Salmon fillets (4, 6 oz each): The star of the show, salmon delivers succulent flavor and satisfying texture, plus those coveted healthy fats.
- Olive oil (2 tablespoons for marinade, 2 tablespoons for salad): Adds richness, helps the salmon stay juicy, and brings the quinoa salad together.
- Lemon juice (1 tablespoon): Brightens up the marinade and makes the salmon pop with tangy freshness.
- Garlic powder (1 teaspoon): Gives the salmon a savory depth of flavor without overwhelming the dish.
- Smoked paprika (1/2 teaspoon): Lends a subtle smokiness and gorgeous color to the salmon’s crust.
- Salt and black pepper (to taste): Essential for seasoning both the salmon and the salad, bringing out all the flavors.
- Quinoa (1 cup, rinsed): Acts as a hearty, protein-packed base that soaks up all those Mediterranean flavors.
- Water or vegetable broth (2 cups): Cooking quinoa in broth gives it extra flavor; water works just as well for a lighter taste.
- Cherry tomatoes (1 cup, halved): Add juicy sweetness and a pop of color to the salad.
- Cucumber (1, diced): Brings crunch and a cool, refreshing note to every bite.
- Red onion (1/4, thinly sliced): Provides a gentle bite and a bit of sharpness to balance the other flavors.
- Fresh parsley (1/4 cup, chopped): Infuses the salad with herby brightness and color.
- Fresh dill (2 tablespoons, chopped): The ultimate finishing touch for a fresh, aromatic lift.
- Red wine vinegar (1 tablespoon): Adds zip to the quinoa salad, tying all the veggies and herbs together.
- Salt and pepper (for salad, to taste): Brings out the flavors in the veggies and ensures every forkful is seasoned just right.
How to Make Grilled Salmon with Quinoa Salad
Step 1: Marinate the Salmon
Start by mixing together olive oil, lemon juice, garlic powder, smoked paprika, salt, and black pepper in a small bowl. Brush this fragrant marinade generously over the salmon fillets, making sure every surface is coated. Let them sit for about 10 minutes—this quick marinade infuses the fish with flavor and keeps it tender when grilled.
Step 2: Cook the Quinoa
While the salmon marinates, place the rinsed quinoa and your choice of water or vegetable broth in a medium saucepan. Bring it to a boil, then reduce the heat, cover, and let it simmer for 15 minutes. Once the liquid is absorbed and the quinoa is fluffy, remove from the heat and let it cool slightly. This gives you the perfect base for the salad—light, nutty, and ready to soak up the dressing.
Step 3: Grill the Salmon
Preheat your grill to medium-high heat. Once hot, lay the salmon fillets on the grill and cook for 4 to 5 minutes per side. You’re looking for beautiful grill marks and salmon that flakes easily with a fork. Grilling adds a smoky note that pairs perfectly with the fresh salad.
Step 4: Assemble the Quinoa Salad
As the salmon cooks, combine the slightly cooled quinoa with cherry tomatoes, cucumber, red onion, parsley, and dill in a large mixing bowl. Drizzle over olive oil and red wine vinegar, then season with salt and pepper. Toss everything gently to ensure all the veggies and grains are coated and the flavors meld together.
Step 5: Serve and Enjoy
To serve, arrange a generous scoop of quinoa salad on each plate and top with a perfectly grilled salmon fillet. You can garnish with extra herbs, a squeeze of lemon, or even a dollop of tzatziki or crumbled feta for extra Mediterranean flair. Grilled Salmon with Quinoa Salad is delicious both warm and at room temperature, making it versatile for any occasion.
How to Serve Grilled Salmon with Quinoa Salad
Garnishes
The finishing touches make all the difference! I love to sprinkle extra chopped dill and parsley over the top for a burst of color and freshness. A wedge of lemon on the side adds brightness, and if you’re feeling indulgent, a spoonful of tzatziki or a crumble of feta cheese brings lovely creaminess. These garnishes not only look beautiful but also elevate the flavors of your Grilled Salmon with Quinoa Salad.
Side Dishes
While Grilled Salmon with Quinoa Salad is a complete meal on its own, it pairs wonderfully with a few simple sides. Think warm pita bread or a basket of herby flatbread for scooping up the salad. For something extra, try a platter of grilled vegetables or a chilled cucumber-yogurt soup. These additions keep the meal light, fresh, and utterly satisfying.
Creative Ways to Present
For a show-stopping presentation, try layering the quinoa salad in a shallow bowl, then nestle the grilled salmon fillet on top. Garnish with microgreens or edible flowers for a dinner party-worthy dish. If you’re meal-prepping or picnicking, pack the salad and salmon separately, then assemble just before serving for the best texture and flavor. However you present it, Grilled Salmon with Quinoa Salad always impresses.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Salmon with Quinoa Salad keeps beautifully in the refrigerator. Store the salmon and quinoa salad separately in airtight containers for up to three days. This way, you can enjoy the freshest flavors and textures whenever you’re ready for another meal.
Freezing
While the quinoa salad doesn’t freeze well due to the fresh veggies and herbs, the grilled salmon fillets can be frozen for up to two months. Wrap each fillet tightly in plastic wrap or foil, then place in a freezer-safe container or bag. Thaw overnight in the fridge before reheating.
Reheating
To reheat the salmon, place it on a baking sheet in a 300°F oven for about 10 minutes, or until warmed through. The quinoa salad is best enjoyed cold or at room temperature, but if you prefer it warm, give it a quick toss in a skillet over low heat. Just be sure not to overheat, so the veggies stay crisp and vibrant.
FAQs
Can I use a different type Main Course
Absolutely! While salmon offers a rich flavor and lovely texture, you can easily substitute with trout, arctic char, or even halibut. Adjust cooking times as needed, since thinner fillets will cook more quickly on the grill.
Is it possible to make Grilled Salmon with Quinoa Salad ahead of time?
Yes, you can prepare both the quinoa salad and grill the salmon in advance. Store them separately in the fridge, then assemble just before serving for the freshest taste and texture. This makes it a fantastic option for meal prep or entertaining.
How do I know when the salmon is perfectly cooked?
Look for salmon that is opaque on the outside and just starting to flake in the center when pressed with a fork. Grilling for 4 to 5 minutes per side over medium-high heat should do the trick, but it’s always best to check for doneness rather than rely solely on time.
Can I make the quinoa salad with different veggies?
Definitely! The quinoa salad is incredibly versatile. Try adding bell peppers, baby spinach, or even roasted zucchini. Use what’s in season or what you have on hand—the grains and herbs will bring it all together.
What’s the best way to keep the salmon from sticking to the grill?
Make sure your grill grates are clean and well-oiled before adding the salmon. Brushing the fillets with olive oil also helps create a nonstick surface. Use a wide spatula to flip the salmon gently, and it should release easily once it’s cooked through on one side.
Final Thoughts
If you’re ready for a meal that’s as nourishing as it is beautiful, give Grilled Salmon with Quinoa Salad a try. It’s one of those dishes that never fails to delight, whether you’re cooking for yourself or sharing with friends. I hope it becomes a go-to favorite in your kitchen, just as it has in mine!
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Grilled Salmon with Quinoa Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and healthy Mediterranean-inspired dish featuring perfectly grilled salmon fillets served over a refreshing quinoa salad with fresh vegetables and herbs. This recipe combines the heart-healthy benefits of salmon with the light, nutty texture of quinoa, making it an ideal meal for summer grilling or anytime you want a nutritious, wholesome dinner.
Ingredients
For the Salmon
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For the Quinoa Salad
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1/4 red onion (thinly sliced)
- 1/4 cup fresh parsley (chopped)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a small bowl, mix 2 tablespoons olive oil, lemon juice, garlic powder, smoked paprika, salt, and black pepper until well combined. Brush this marinade over the salmon fillets thoroughly and allow them to marinate for 10 minutes to absorb the flavors.
- Cook the Quinoa: While the salmon marinates, bring 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and let it cool slightly.
- Grill the Salmon: Preheat the grill to medium-high heat. Place the marinated salmon fillets on the grill and cook for 4 to 5 minutes on each side, or until the salmon is cooked through and grill marks appear, ensuring a crispy exterior and moist interior.
- Assemble the Quinoa Salad: In a large bowl, combine the cooked and slightly cooled quinoa with halved cherry tomatoes, diced cucumber, thinly sliced red onion, chopped parsley, and fresh dill. Drizzle with 2 tablespoons olive oil and 1 tablespoon red wine vinegar. Season with salt and pepper to taste and toss gently to mix all ingredients well.
- Serve: Plate a bed of quinoa salad on each dish and top it with a grilled salmon fillet. Serve immediately, warm or cold according to preference.
Notes
- This dish can be served warm or chilled for a refreshing meal.
- For added creaminess and flavor, consider topping with a dollop of tzatziki or crumbled feta cheese.
- Use skinless salmon fillets for ease or leave the skin on if you prefer a crispier texture from the grill.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salmon fillet with quinoa salad
- Calories: 430
- Sugar: 3g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 70mg
