Lemon Herb Grilled Salmon with Quinoa Salad
Juicy grilled salmon marinated in lemon and herbs, served with a refreshing quinoa salad, perfect for a delightful pescatarian dinner.
40 min
Prep
30 min
Cook
4
Serves
600
Calories
Macros · per serving
40g protein
35g carbs
32g fat
Ingredients
For 4 servings
- 4 salmon fillets
- 3 tablespoon lemon juice
- 4 tablespoon olive oil
- 1 teaspoon dried oregano
- 2 tablespoon fresh thyme
- 2 clove garlic
- salt — to taste
- black pepper — to taste
- 1 cup quinoa
- 2 cup water
- 1 cucumber
- 1 cup cherry tomatoes
- 0.5 red onion
- 0.5 cup feta cheese
- 0.25 cup parsley
- 2 tablespoon red wine vinegar
Instructions
- 1
Mince the garlic cloves and add to a bowl with lemon juice, 2 tablespoons of olive oil, dried oregano, and salt and pepper to taste.
- 2
Place the salmon fillets in a dish and pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
- 3
Rinse the quinoa under cold water. In a pot, bring 2 cups of water to a boil, add the quinoa, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let cool.
- 4
Chop the cucumber, cherry tomatoes, red onion, and parsley. Combine them in a large bowl with the cooled quinoa, feta cheese, and 2 tablespoons of olive oil. Season with salt and pepper to taste and drizzle with red wine vinegar.
- 5
Preheat the grill to medium-high heat. Remove the salmon from the marinade and grill for 4-5 minutes on each side or until cooked through.
- 6
Serve the grilled salmon with the quinoa salad on the side, garnished with fresh thyme.
Cook it this week.
NeatEat plans Lemon Herb Grilled Salmon with Quinoa Salad — and the rest of your week — around your budget, groceries included.