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- 2 salmon fillets (6 oz each) - 1 cup quinoa - 2 cups water or vegetable broth - 1 lemon (zested and juiced) - 2 tablespoons olive oil - 2 cloves garlic (minced) - 1 tablespoon fresh dill (chopped) - 1 tablespoon fresh parsley (chopped) - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup cherry tomatoes (halved) - ½ cucumber (diced) - ¼ red onion (finely chopped) - ¼ cup feta cheese (optional)

Lemon Herb Grilled Salmon with Quinoa Salad

Discover a delicious and nutritious meal with our Herb Grilled Salmon served alongside a colorful Quinoa Salad. This Lemony Delight recipe highlights the rich flavors of perfectly grilled salmon, packed with Omega-3 fatty acids and essential vitamins, complemented by a wholesome quinoa salad featuring fresh vegetables like cherry tomatoes and cucumbers. Ideal for any occasion, this dish offers a delightful blend of health and flavor that your guests will love!
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Ingredients
  

For the Lemon Herb Grilled Salmon:

4 salmon fillets (6 oz each)

2 tablespoons extra virgin olive oil

Juice and zest of 1 large lemon

2 cloves garlic, finely minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

Fresh dill or parsley, for garnish

For the Quinoa Salad:

1 cup quinoa, rinsed thoroughly

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cucumber, peeled and diced

1/4 red onion, finely chopped

1 red bell pepper, diced

1/4 cup feta cheese, crumbled (optional)

2 tablespoons extra virgin olive oil

Juice of 1 lemon

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Marinade: In a mixing bowl, combine the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper. Whisk the ingredients together until they are well integrated and fragrant.

    Marinate the Salmon: Arrange the salmon fillets in a shallow dish, allowing space in between each piece. Pour the marinade over the fillets, ensuring they are fully coated. Cover the dish with plastic wrap and refrigerate for a minimum of 30 minutes; for a bolder flavor, marinate for up to 2 hours.

      Cook the Quinoa: In a medium saucepan, bring the vegetable broth or water to a rapid boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for approximately 15 minutes, or until the quinoa has expanded and all the liquid is absorbed. Once cooked, remove from heat and let it sit, uncovered, to cool slightly.

        Prepare the Vegetable Salad: In a large mixing bowl, combine the cooked quinoa with the halved cherry tomatoes, diced cucumber, finely chopped red onion, and diced bell pepper. If adding feta cheese, sprinkle it in at this stage.

          Dress the Salad: In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper. Drizzle this dressing over the quinoa salad and gently toss until everything is well mixed. Garnish with chopped fresh parsley for a burst of color.

            Preheat the Grill: Heat your grill or grill pan to medium-high. Once it’s hot, lightly brush the grill grates with olive oil to prevent the salmon from sticking.

              Grill the Salmon: Carefully remove the salmon from the marinade, letting any excess drip off. Place the salmon fillets on the grill, skin-side down. Grill the salmon for about 4-5 minutes on each side, or until it flakes easily with a fork and is adorned with beautiful grill marks.

                Serve: On a large serving plate, arrange the grilled salmon fillets and garnish them with fresh dill or parsley. Serve alongside a generous helping of quinoa salad, and drizzle any leftover dressing over the salmon for an added zing.

                  Enjoy: Grab a fork and dive into the refreshing flavors of the lemon herb salmon, harmoniously paired with the colorful, crisp quinoa salad!

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4

                      Presentation Tips: For a stunning presentation, plate the quinoa salad in a ring mold in the center of the plate, and place the grilled salmon neatly on top, garnishing with a lemon wedge or dill sprig for an extra touch.