Description
A vibrant and nutritious dish combining tender salmon with fluffy quinoa and fresh Mediterranean vegetables, topped with a zesty lemon dressing.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- Rinse 1 cup of quinoa under cold water in a fine-mesh strainer to remove any bitterness.
- In a medium saucepan, bring 2 cups of vegetable broth or water to a boil. Add the rinsed quinoa, then reduce heat to low, cover, and let it simmer for 15 minutes.
- Remove the saucepan from heat and let it sit covered for an additional 5 minutes. Fluff the quinoa with a fork.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together the olive oil, dried oregano, garlic powder, paprika, salt, and pepper until well combined.
- Brush the mixture over each salmon fillet.
- Place the salmon fillets on the lined baking sheet and bake for 12-15 minutes or until the fish flakes easily with a fork.
- In a mixing bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, and crumbled feta cheese. Squeeze the lemon juice over this mixture and stir gently.
- To serve, place a scoop of quinoa in a bowl, top with a salmon fillet, and add the vegetable mixture. Garnish with fresh parsley.
Notes
Consider marinating the salmon in the olive oil mixture for about 30 minutes prior to cooking for enhanced flavors. Leftover quinoa can be refrigerated for up to a week.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg