Fresh Lemon Herb Grilled Salmon with Quinoa Salad
If you're looking for a bright and flavorful meal, this zesty lemon herb grilled salmon paired with a refreshing quinoa salad is just what you need. The combination of tender salmon infused with fresh herbs and a light citrus dressing makes for a dish that's both satisfying and invigorating.
Ingredients
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 4 salmon fillets (6 oz each)
- 2 cups vegetable broth
- 1 cup quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey (optional)
Instructions
- Marinate the Salmon: In a bowl, combine olive oil, lemon juice, lemon zest, garlic, dill, parsley, salt, and pepper. Add the salmon fillets and marinate for at least 15 minutes.
- Cook the Quinoa: In a pot, bring vegetable broth (or water) to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork and set aside to cool.
- Grill the Salmon: Preheat the grill to medium-high heat. Grill the marinated salmon for about 4-5 minutes per side, or until cooked through and flakey.
- Prepare the Salad: In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, bell pepper, and red onion. In a separate bowl, whisk together balsamic vinegar and honey (if using), and pour over the salad. Toss to combine.
- Serve: Plate the grilled salmon alongside the quinoa salad. Drizzle any remaining marinade over the salmon for extra flavor.
Cook’s tips
- Marinate the salmon for at least 15 minutes, but up to 30 minutes for more flavor.
- Rinse quinoa before cooking to remove bitterness.
- Make sure the grill is preheated to medium-high to get nice grill marks.
- Let the salmon rest for a few minutes after grilling to keep it juicy.
Substitutions
- Use chicken broth instead of vegetable broth for a richer flavor.
- Substitute fresh herbs with dried (use half the amount).
- Replace honey with maple syrup or agave for a vegan option.
- Use any flaky white fish instead of salmon, such as cod or halibut.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold over a bed of greens.
Frequently asked questions
Can I use frozen salmon?
Yes, just make sure to thaw it completely and pat dry before marinating.
How do I know when the salmon is done?
The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Can I make this recipe gluten-free?
Yes, it's naturally gluten-free as long as you use gluten-free broth and ensure no cross-contamination.
What can I serve with this dish?
This dish is a complete meal on its own, but you can also serve it with a side of roasted vegetables or a simple green salad.
