Lemon Herb Grilled Salmon with Veggie Quinoa

In today’s fast-paced world, finding the perfect balance between nutritious eating and tantalizing flavors can be a challenge. Enter the Zesty Lemon Herb Grilled Salmon with Colorful Veggie Quinoa—a dish that not only delights the palate but also nourishes the body. This recipe brings together the rich, buttery flavor of salmon with a vibrant array of vegetables, all harmoniously combined with zesty lemon and fragrant herbs. It’s a meal that checks all the boxes: healthy, appealing, and bursting with flavor.

Lemon Herb Grilled Salmon with Veggie Quinoa

Discover the delightful Zesty Lemon Herb Grilled Salmon with Colorful Veggie Quinoa, a perfect harmony of taste and nutrition. This recipe features rich, buttery salmon paired with vibrant veggies, all enhanced by zesty lemon and fresh herbs. Packed with omega-3s and essential nutrients, this dish proves that healthy eating doesn’t have to be bland. Enjoy a flavorful, visually appealing meal that nourishes both body and soul while embracing a vibrant lifestyle.

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Ingredients

For the Lemon Herb Grilled Salmon:

4 salmon fillets (6 oz each)

2 tablespoons olive oil

Zest and juice of 1 large lemon

2 cloves garlic, minced

1 tablespoon fresh dill, chopped (or 1 teaspoon dried)

1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)

Salt and black pepper to taste

For the Veggie Quinoa:

1 cup quinoa, rinsed under cold water

2 cups vegetable broth (or water)

1 medium zucchini, diced into bite-sized pieces

1 bell pepper (red or yellow), diced

1 cup cherry tomatoes, halved

1 cup frozen peas

1 teaspoon olive oil

Salt and pepper to taste

1 tablespoon fresh lemon juice

Additional fresh herbs for garnish (optional)

Instructions

Preparation of Marinade:

- In a small mixing bowl, combine 2 tablespoons of olive oil, lemon zest, lemon juice, minced garlic, chopped dill, chopped parsley, and a pinch of salt and pepper. Whisk until well blended.

Marinate the Salmon:

- Place the salmon fillets in a shallow dish or resealable plastic bag and pour the marinade over them, ensuring they are evenly coated. Cover the dish or seal the bag, then refrigerate for at least 30 minutes to allow the flavors to penetrate (for an even stronger flavor, marinate for up to 2 hours).

Cook the Quinoa:

- In a medium saucepan, bring 2 cups of vegetable broth to a rolling boil. Add the rinsed quinoa, stirring briefly to combine. Reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes or until all the liquid is absorbed. Once cooked, remove from heat and fluff the quinoa with a fork to separate the grains.

Sauté the Vegetables:

- In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the diced zucchini and bell pepper, stirring occasionally, and sauté for approximately 5 minutes or until they begin to soften. Then, mix in the halved cherry tomatoes and frozen peas, cooking for an additional 2 minutes until heated through. Season the mixture with salt, pepper, and a splash of fresh lemon juice to brighten the flavors.

Grill the Salmon:

- Preheat your grill or grill pan on medium-high heat. Once hot, carefully place the marinated salmon fillets skin-side down on the grill. Grill for about 4-6 minutes per side, adjusting the time based on the thickness of the fillets, until the salmon is opaque and flakes easily with a fork.

Compose the Plate:

- Serve the grilled salmon fillets placed atop a generous bed of colorful veggie quinoa. Optionally, sprinkle additional fresh herbs over the dish for a touch of freshness and color.

Enjoy:

- For an extra burst of flavor, drizzle with additional fresh lemon juice before serving. Relish in the delightful combination of zesty, herbaceous salmon paired with wholesome, vibrant quinoa!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4