Description
A delicious and healthy Mediterranean-inspired meal featuring perfectly grilled salmon fillets served over a refreshing and flavorful quinoa salad. This dish combines tender, juicy salmon with a vibrant salad made from quinoa, fresh vegetables, herbs, and feta cheese, dressed in a zesty lemon and Dijon mustard dressing. Ideal for a quick weeknight dinner or an impressive meal prep option.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (6 ounces each, skin-on or skinless)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Quinoa Salad:
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup feta cheese, crumbled
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Quinoa: In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and allow it to cool.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified and well combined.
- Make the Quinoa Salad: In a large bowl, combine the cooled quinoa, cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, chopped mint, and crumbled feta cheese. Drizzle the dressing over the salad and toss gently to combine. Refrigerate the salad until ready to serve.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat to get it ready for cooking the salmon.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. Brush both sides with olive oil, then sprinkle evenly with garlic powder, salt, black pepper, and drizzle lemon juice on top.
- Grill the Salmon: Place salmon fillets on the hot grill and cook for 4 to 5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Avoid overcooking to keep the fish moist and tender.
- Serve: Plate the grilled salmon over a bed of the quinoa salad. Garnish with extra fresh herbs or lemon wedges if desired for added flavor and presentation.
Notes
- You can cook the quinoa a day in advance to save time during meal preparation.
- For extra flavor, marinate the salmon for 30 minutes before grilling using olive oil, lemon juice, and spices.
- This dish can be enjoyed warm or served chilled, making it perfect for meal prepping ahead.
- Use vegetable broth instead of water when cooking quinoa for a richer taste.
