Description
This Grilled Salmon with Quinoa Salad is a light, healthy, and flavorful meal perfect for a quick weeknight dinner or weekend gathering. Tender salmon fillets are seasoned and grilled to perfection, served alongside a refreshing quinoa salad packed with fresh vegetables and bright herbs. The lemon and olive oil dressing enhances every bite with a zesty finish, making this dish both nutritious and delicious.
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 1 cup of quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Season the Salmon: While the quinoa cooks, pat dry the salmon fillets. In a small bowl, mix 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon garlic powder, salt, and pepper. Brush this mixture evenly over the salmon fillets, ensuring they are well-coated for maximum flavor.
- Grill the Salmon: Preheat your grill to medium-high heat. Place the salmon fillets skin-side down on the grill. Cook for about 4-5 minutes per side or until the fish flakes easily with a fork and has nice grill marks. Remove from the grill and let it rest briefly.
- Prepare the Salad: In a large bowl, combine the fluffed quinoa, halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh parsley. Drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice. Season with salt and pepper to taste. Toss gently to combine all the ingredients evenly.
- Serve: Plate the grilled salmon fillets alongside a generous portion of quinoa salad. Garnish the salmon with fresh dill or parsley, if desired, and serve immediately for the best flavor and texture.
Notes
- You can substitute fresh herbs like cilantro or basil in the salad for a different flavor profile.
- For an added crunch, consider topping the quinoa salad with toasted nuts or seeds.
- If you don’t have a grill, you can cook the salmon on a grill pan or bake it in the oven at 400°F for about 12-15 minutes.
- Make sure not to overcook the salmon to keep it moist and tender.
- Using vegetable broth instead of water to cook quinoa adds extra flavor.
