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
Scale
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
