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If you're in search of a dish that is not only bursting with flavor but also quick and easy to prepare, look no further than Zesty Lemon Herb Grilled Salmon. This delightful recipe combines the rich, buttery taste of salmon with the bright, invigorating notes of fresh herbs and lemon. Perfect for a summer barbecue or a cozy weeknight dinner, this dish promises to impress both your palate and your guests.

Lemon Herb Grilled Salmon with Quinoa

Discover the deliciousness of Zesty Lemon Herb Grilled Salmon, a quick and flavorful recipe that's perfect for any occasion. This dish highlights the rich taste of salmon, paired with fresh herbs and zesty lemon for a delightful culinary experience. Packed with health benefits, this superfood is ideal for your heart and brain. Enjoy it alongside fluffy quinoa and a fresh salad for a complete, nutritious meal that’s easy to prepare and sure to impress.
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Ingredients
  

4 salmon fillets (6 oz each)

2 lemons (1 juiced, 1 sliced)

4 tablespoons extra virgin olive oil

4 cloves garlic, finely minced

2 tablespoons fresh parsley, finely chopped

2 tablespoons fresh dill, finely chopped

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

1 cup quinoa, rinsed

2 cups vegetable or chicken broth

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 tablespoon red wine vinegar

1 tablespoon capers, rinsed and drained well

Instructions
 

Marinate the Salmon: In a mixing bowl, combine the juice of one lemon, 2 tablespoons of olive oil, minced garlic, parsley, dill, oregano, a pinch of salt, and freshly ground black pepper. Mix well to combine. Place the salmon fillets in a resealable ziplock bag or a shallow dish and pour the marinade over the fish, ensuring each fillet is well-coated. Seal the bag or cover the dish, then refrigerate for a minimum of 30 minutes (up to 2 hours) to allow the flavors to penetrate.

    Prepare the Quinoa: Rinse the quinoa thoroughly under cold running water using a fine mesh strainer to remove its natural bitterness. In a medium saucepan, bring the vegetable or chicken broth to a boil over medium-high heat. Add the rinsed quinoa, stir once, then reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is fully absorbed. Once cooked, remove from heat and let it sit covered for an additional 5 minutes, then fluff with a fork.

      Prep the Salad: In a large mixing bowl, combine the fluffy quinoa with the halved cherry tomatoes, diced cucumber, red wine vinegar, capers, a drizzle of the remaining 2 tablespoons of olive oil, and season with salt and pepper to taste. Toss gently to mix and allow the flavors to meld while you grill the salmon.

        Grill the Salmon: Preheat your grill to medium-high heat. Remove the salmon fillets from the marinade, discarding the marinade to avoid contamination. Lightly oil the grill grates using a paper towel dipped in olive oil to prevent sticking. Place the salmon fillets on the grill, skin-side down if applicable. Grill the salmon for about 4-5 minutes on each side or until the salmon is cooked to your preference and easily flakes apart with a fork.

          Serve: On each plate, create a generous bed of the quinoa salad, then delicately top it with a grilled salmon fillet. Garnish with fresh lemon slices and additional chopped herbs if desired for an extra pop of color and flavor. Enjoy the vibrant zest of lemon and herbs intertwined with the rich, succulent taste of the salmon!

            Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings