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When it comes to healthy and delicious meal options, Zesty Lemon Herb Grilled Salmon with Quinoa Salad stands out as a favorite among health-conscious food lovers and culinary enthusiasts alike. This vibrant dish combines the rich flavors of grilled salmon, marinated in a zesty citrus-herb blend, with a refreshing and nutritious quinoa salad. Not only is it a feast for the taste buds, but it also offers an impressive array of health benefits, making it perfect for a variety of occasions—from casual weeknight dinners to elegant gatherings with friends and family.

Lemon Herb Grilled Salmon with Quinoa Salad

Discover the delicious Zesty Lemon Herb Grilled Salmon with Quinoa Salad, a perfect blend of flavors that's both healthy and satisfying. This vibrant dish features rich grilled salmon marinated in a citrus-herb mix paired with a refreshing quinoa salad packed with nutrients. Ideal for casual dinners or elegant gatherings, this recipe not only delights your palate but also promotes overall wellness with its heart-healthy ingredients. Enjoy an easy and nutritious meal that impresses at any occasion!
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Ingredients
  

For the Lemon Herb Grilled Salmon:

4 salmon fillets (6 oz each)

2 tablespoons olive oil

3 tablespoons fresh lemon juice

Zest of 1 lemon

2 garlic cloves, minced

1 tablespoon fresh dill, finely chopped

1 tablespoon fresh parsley, finely chopped

Salt and black pepper to taste

For the Quinoa Salad:

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water for cooking)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (any color), diced

1/4 red onion, finely chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Marinate the Salmon: In a small mixing bowl, combine olive oil, fresh lemon juice, lemon zest, minced garlic, chopped dill, chopped parsley, salt, and pepper. Mix well. Place the salmon fillets into a shallow dish and evenly pour the marinade over each fillet, ensuring they're well coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to penetrate the fish.

    Cook the Quinoa: In a medium-sized saucepan, bring the vegetable broth (or water) to a vigorous boil. Add the rinsed quinoa, stir briefly, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, or until the liquid is fully absorbed and the quinoa becomes fluffy. Once cooked, remove the saucepan from heat and allow the quinoa to cool slightly.

      Prepare the Salad: In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, and crumbled feta cheese (if desired). In a separate small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create a dressing. Drizzle this dressing over the salad mixture and toss gently to ensure everything is evenly coated. Set the salad aside to allow the flavors to marry.

        Preheat the Grill: Preheat your grill to a medium-high setting. To prevent sticking, lightly brush the grill grates with a small amount of olive oil.

          Grill the Salmon: Carefully remove the marinated salmon fillets from the dish and place them skin-side down on the hot grill grates. Grill the fillets for about 4-5 minutes on one side. Gently flip the salmon using a spatula and continue grilling for another 4-5 minutes, or until the salmon is thoroughly cooked through and has beautiful char marks. The internal temperature should reach 145°F (63°C).

            Serve: To plate the dish, place a generous serving of quinoa salad on the bottom of each plate. Top it with a beautifully grilled salmon fillet. For a pop of color and fresh flavor, garnish with fresh basil leaves and serve with extra lemon wedges on the side for squeezing over the salmon, if desired.

              Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings