Grilled Salmon with Herbed Quinoa Salad
Succulent grilled salmon served atop a vibrant quinoa salad with fresh herbs and cherry tomatoes for a delicious and quick Mediterranean meal.
5 min
Prep
15 min
Cook
4
Serves
500
Calories
Macros · per serving
35g protein
30g carbs
26g fat
Ingredients
For 4 servings
- 600 g salmon fillet
- 200 g quinoa
- 200 g cherry tomatoes
- 1 cucumber
- 30 g fresh parsley
- 20 g fresh mint
- 1 lemon
- 4 tbsp olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the quinoa under cold water, then cook in a pot with 400 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- 2
While quinoa is cooking, preheat a grill pan over medium-high heat. Season the salmon fillets with salt and black pepper.
- 3
Brush the grill pan with 1 tablespoon of olive oil. Place the salmon fillets skin-side down on the grill and cook for about 3-4 minutes per side until fully cooked through and flaky.
- 4
Chop the parsley and mint leaves. Dice the cucumber and halve the cherry tomatoes.
- 5
In a large bowl, combine the cooked quinoa, chopped parsley, mint, diced cucumber, and cherry tomatoes. Drizzle with the juice of one lemon and 3 tablespoons of olive oil. Season with salt and black pepper to taste, and mix well.
- 6
Serve the grilled salmon fillets over the herbed quinoa salad.
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