Salmon and Quinoa Salad with Lemon-Dill Dressing

Instructions

1. 1

   Rinse the quinoa under cold water and cook it according to package instructions. Once cooked, set aside to cool.

2. 2

   While the quinoa is cooking, season the salmon fillet with salt and black pepper.

3. 3

   Heat 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Add the salmon fillet and cook for 3-4 minutes on each side or until fully cooked through. Remove from heat and let it cool slightly.

4. 4

   Chop the cucumber and cherry tomatoes into bite-sized pieces. Finely slice the red onion.

5. 5

   To prepare the dressing, mix lemon juice, remaining olive oil, chopped fresh dill, salt, and pepper in a small bowl.

6. 6

   In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, and red onion.

7. 7

   Flake the cooked salmon into chunks and add it to the quinoa mixture. Drizzle the lemon-dill dressing over the salad and toss gently to combine.

8. 8

   Serve immediately or refrigerate for up to an hour before serving.