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Zesty Lemon Herb Grilled Salmon with Quinoa Salad is a vibrant dish that combines the rich flavors of grilled salmon with the refreshing crunch of a quinoa salad. This meal not only tantalizes the taste buds but also packs a nutritional punch, making it perfect for health-conscious individuals. The use of high-quality ingredients, such as fresh herbs and citrus, elevates the overall flavor profile, ensuring that each bite is bursting with taste. This recipe is ideal for anyone seeking a nutritious, quick-to-prepare meal that doesn't compromise on flavor.

Lemon Herb Grilled Salmon with Quinoa Salad

Discover the vibrant flavors of Zesty Lemon Herb Grilled Salmon with Quinoa Salad, a nutritious dish that's both delicious and easy to prepare. This recipe features succulent grilled salmon marinated in a zesty lemon herb mix, paired perfectly with a crunchy quinoa salad packed with fresh vegetables and feta cheese. It's an ideal option for health-conscious food lovers seeking a meal that doesn’t compromise on taste. Elevate your dining experience with this flavorful and nutrient-rich meal!
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Ingredients
  

For the Lemon Herb Grilled Salmon:

4 salmon fillets (approximately 6 oz each)

2 tablespoons extra virgin olive oil

Zest and juice of 1 large lemon

2 cloves garlic, finely minced

1 tablespoon fresh dill, finely chopped

1 tablespoon fresh parsley, finely chopped

1 teaspoon sea salt

½ teaspoon freshly cracked black pepper

For the Quinoa Salad:

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced into small cubes

½ red onion, finely chopped

1 bell pepper (either red or yellow), diced

½ cup feta cheese, crumbled

¼ cup fresh parsley, finely chopped

3 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar (or apple cider vinegar if preferred)

Salt and pepper to taste

Instructions
 

Marinate the Salmon: In a medium bowl, mix together the olive oil, lemon zest, lemon juice, minced garlic, dill, parsley, sea salt, and black pepper until well combined. Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring the fillets are well coated. Cover the dish with plastic wrap and refrigerate for a minimum of 30 minutes to allow the flavors to meld.

    Cook the Quinoa: In a medium saucepan, bring the vegetable broth or water to a vigorous boil. Add the rinsed quinoa, stir once, then reduce the heat to low. Cover the saucepan with a lid and let simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Once cooked, remove from heat and let the quinoa sit, covered, for 5 more minutes. Fluff with a fork and allow it to cool slightly.

      Prepare the Quinoa Salad: In a large mixing bowl, combine the cooked quinoa with the halved cherry tomatoes, diced cucumber, chopped red onion, diced bell pepper, crumbled feta cheese, and fresh parsley. In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until emulsified. Drizzle this dressing over the quinoa salad and gently toss everything together until well combined.

        Grill the Salmon: Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates using a brush or paper towel to prevent sticking. Carefully remove the salmon from the marinade and place it skin-side down on the grill. Grill the salmon for about 6-8 minutes on each side, or until the fish flakes easily with a fork and has developed a nice char.

          Serve: To serve, place a generous portion of quinoa salad on individual plates and top each serving with a grilled salmon fillet. For an added touch, garnish with fresh lemon wedges and extra sprigs of dill or parsley if desired.

            Prep Time, Total Time, Servings: 30 mins | 1 hour | Serves 4