Lemon Herb Roasted Salmon with Quinoa
Zesty Lemon and Fresh Herb Crusted Salmon with Mediterranean Quinoa Pilaf
Ingredients:
4 salmon fillets (6 oz each), skin-on
3 tablespoons olive oil, divided
2 lemons (1 zested and juiced, 1 sliced for garnish)
3 cloves garlic, minced
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves
1 teaspoon honey
Salt and pepper to taste
For the Quinoa:
1 cup quinoa, rinsed well
2 cups vegetable broth
1 tablespoon olive oil
1/2 red onion, finely diced
1 bell pepper (any color), diced
1 cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 cup kalamata olives, pitted and sliced
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)
Salt and pepper to taste
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, mix 2 tablespoons olive oil, lemon zest, lemon juice, minced garlic, dill, parsley, thyme, honey, salt, and pepper.
Place salmon fillets skin-side down on the prepared baking sheet. Brush the herb mixture generously over each fillet.
Roast in the preheated oven for 12-15 minutes, or until salmon flakes easily with a fork but is still moist.
While the salmon is roasting, prepare the quinoa. Rinse the quinoa thoroughly in a fine-mesh strainer.
In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add red onion and sauté for 2-3 minutes until softened.
Remove quinoa from heat and let stand, covered, for 5 minutes. Fluff with a fork.
In a large bowl, combine cooked quinoa, sautéed onions, bell pepper, cucumber, cherry tomatoes, and olives.
Drizzle with lemon juice and remaining olive oil. Add chopped parsley, salt, and pepper. Toss gently to combine.
If using, fold in crumbled feta cheese.
Serve the roasted salmon on a bed of the quinoa mixture, garnished with lemon slices and additional fresh herbs.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 460 kcal | Servings: 4 servings