Description
This vibrant Grilled Salmon with Quinoa Salad combines perfectly seasoned, tender salmon fillets grilled to perfection with a refreshing and nutritious quinoa salad packed with fresh vegetables and herbs. Ideal for a healthy, balanced meal that comes together quickly, this recipe balances rich flavors and wholesome ingredients for a satisfying dinner.
Ingredients
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: Rinse 1 cup of quinoa thoroughly under cold running 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 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 rest covered.
- Season the salmon: While the quinoa cooks, pat dry the salmon fillets. Rub each fillet with 2 tablespoons olive oil, lemon juice, garlic powder, salt, and pepper evenly on both sides for flavorful seasoning.
- Grill the salmon: Preheat your grill or grill pan to medium-high heat. Place the salmon fillets skin-side down and grill for 4 to 5 minutes per side, or until the fish flakes easily with a fork and has an opaque color throughout. Remove from the grill and let it rest briefly.
- Prepare the salad: In a large bowl, combine the cooked quinoa with halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh parsley. Drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice. Season with salt and pepper to taste, then toss gently to combine all ingredients evenly.
- Serve: Divide the quinoa salad among four plates. Top each with a grilled salmon fillet. Garnish with fresh dill or parsley if desired, and enjoy this healthy and delicious meal.
Notes
- Feel free to substitute vegetable broth with chicken broth or water for a different flavor profile in the quinoa.
- For a spicier kick, add a pinch of red pepper flakes to the salmon seasoning.
- Leftover quinoa salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure the grill is properly preheated to avoid sticking and to get those nice grill marks on the salmon.
- For an indoor option, you can grill the salmon on a grill pan or broil in the oven.
