Indulge in a heart-healthy meal with our Grilled Salmon with Lemon-Dill Quinoa. This dish brings together omega-3 rich salmon, grilled to a succulent perfection, paired with a refreshing side of lemon-dill quinoa. Experience a delightful combination of flavors that is both light and satisfying, perfect for a nourishing dinner.
Inspired by Mediterranean flavors, this dish combines the rich taste of salmon with the freshness of lemon and dill, offering a nutritious meal that reflects the simplicity and elegance of Mediterranean cuisine.
4 salmon fillets (6 oz each)
2 tbsp olive oil
Salt and pepper to taste
1 cup quinoa
2 cups water
1 lemon, zested and juiced
2 tbsp fresh dill, chopped
1 tbsp olive oil
Salt to taste
1. Preheat your grill to medium-high heat.
2. Brush salmon fillets with olive oil and season with salt and pepper on both sides.
3. Place salmon fillets on the grill, skin side down, and cook for 4-5 minutes per side or until the fish flakes easily with a fork.
4. Rinse quinoa under cold water and drain.
5. In a medium saucepan, bring water to a boil, add quinoa, cover, and reduce heat to low. Cook for 15 minutes or until water is absorbed.
6. Remove quinoa from heat, fluff with a fork, and stir in lemon zest, lemon juice, dill, olive oil, and salt.
7. Serve grilled salmon over a bed of lemon-dill quinoa.
Store leftover salmon and quinoa in separate airtight containers in the refrigerator for up to 3 days.
Reheat salmon in a preheated oven at 350°F for 10 minutes or until warmed through. Reheat quinoa in the microwave for 1-2 minutes, covered, or in a saucepan over low heat, adding a splash of water if needed.
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