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- 4 salmon fillets (about 6 ounces each) - 1/4 cup olive oil - Juice of 2 lemons - Zest of 1 lemon - 2 cloves garlic, minced - 1 tablespoon fresh dill, chopped - 1 tablespoon fresh parsley, chopped - Salt and pepper to taste - 1 cup quinoa - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 avocado, sliced

Zesty Lemon Herb Grilled Salmon Bowls

Try the Zesty Lemon Herb Grilled Salmon Bowls for a healthy and delicious meal. This recipe features succulent salmon marinated in a vibrant blend of lemon, garlic, and fresh herbs, then grilled to perfection. Served over fluffy quinoa and topped with colorful veggies like cherry tomatoes and cucumbers, this bowl is as nourishing as it is appetizing. Ideal for lunch or dinner, it brings a refreshing twist to your table while offering a rich source of Omega-3s and essential nutrients. Enjoy the delightful flavors and enjoy a nutritious meal that’s perfect for any day of the week!
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Ingredients
  

For the Grilled Salmon:

4 salmon fillets (approximately 6 oz each)

2 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

1 tablespoon Dijon mustard

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

For the Quinoa Base:

1 cup quinoa, thoroughly rinsed

2 cups vegetable or chicken broth

1 tablespoon olive oil

Salt and freshly ground black pepper to taste

For the Veggie Toppings:

1 cup cherry tomatoes, halved

1 cucumber, diced

1 avocado, sliced

½ red onion, thinly sliced

¼ cup fresh parsley, finely chopped

¼ cup feta cheese, crumbled (optional)

Lemon wedges, for serving

Instructions
 

Marinate the Salmon: In a small mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, dried thyme, salt, and pepper until well combined. Place the salmon fillets in a shallow dish or a resealable plastic bag, then pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld, or up to 2 hours for a deeper flavor.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and broth. Bring the mixture to a boil over medium-high heat. Once bubbling, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes, or until the quinoa is tender and all the liquid has been absorbed. Remove the saucepan from heat, and fluff the quinoa gently with a fork. Stir in the olive oil, season with salt and pepper to taste, and set aside.

      Grill the Salmon: Preheat your grill to medium-high heat. Take the marinated salmon fillets out of the marinade, allowing any excess to drip off. Place the fillets skin-side down onto the grill grates. Grill the salmon for 4-6 minutes per side, depending on the thickness of the fillets, or until the salmon is cooked through and flakes easily with a fork, while achieving appealing grill marks.

        Assemble the Bowls: Divide the fluffy quinoa evenly among four serving bowls. Gently place a grilled salmon fillet on top of each bed of quinoa. Artistically arrange the halved cherry tomatoes, diced cucumber, sliced avocado, thinly sliced red onion, and chopped parsley over and around the salmon for a colorful presentation.

          Serve: If desired, sprinkle crumbled feta cheese over each bowl for a creamy finish. Serve each bowl with lemon wedges alongside, allowing guests to squeeze fresh lemon juice over the dish to enhance the flavors.

            Prep Time, Total Time, Servings: 30 mins | 1 hr | 4 servings

              Enjoy your delicious and nutritious Zesty Lemon Herb Grilled Salmon Bowls!