Grilled Salmon with Quinoa
Perfectly grilled salmon fillet served over fluffy quinoa with roasted vegetables. An omega-3 rich power meal that delivers over 40 grams of protein per serving.
Ingredients
- 4 salmon fillets (6 oz each)
- 1 cup quinoa, rinsed
- 2 cups water
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tsp dried dill
- ½ tsp salt
- ¼ tsp black pepper
Method
- Rinse quinoa under cold water. Combine with 2 cups of water in a saucepan, bring to a boil, reduce heat, cover, and simmer until water is absorbed and quinoa is fluffy.
- While quinoa cooks, pat salmon fillets dry. Brush with 1 tablespoon olive oil and season with salt, pepper, dill, lemon zest, and half the lemon juice.
- Toss broccoli florets and cherry tomatoes with 1 tablespoon olive oil, minced garlic, and a pinch of salt.
- Preheat grill or grill pan to medium-high heat. Grill salmon skin-side down for 4-5 minutes, then flip and cook until the internal temperature reaches 145 degrees F.
- While salmon grills, roast the vegetables on a sheet pan at 425 degrees F or in a skillet with the remaining olive oil until tender and lightly charred.
- Fluff the quinoa with a fork and divide among plates. Top with roasted vegetables and a grilled salmon fillet.
- Drizzle with remaining lemon juice and a thread of olive oil before serving.
Chef's note: Wild-caught salmon has a higher omega-3 content than farmed. Do not overcook the salmon; it should still be slightly translucent in the center for the best texture. Quinoa can be made ahead and refrigerated for up to 5 days.
Nutrition per serving
520kcal
42gprotein
38gcarbs
20gfat
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