Flaky salmon, quinoa, mixed greens, and fresh herbs in a bright lemon vinaigrette. A nutritious, gluten-free main dish.
# What You'll Need:
→ Salmon
01 - 4 salmon fillets, skinless, 4.2 oz (120 g) each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - Zest of 1 lemon
→ Quinoa
06 - 1 cup quinoa, rinsed
07 - 2 cups water
08 - 1/4 teaspoon salt
→ Salad
09 - 4 cups mixed salad greens (arugula, spinach, romaine)
10 - 1 cup fresh herbs, chopped (parsley, dill, mint, basil)
11 - 1/2 cup cherry tomatoes, halved
12 - 1/2 cucumber, sliced
13 - 1/4 small red onion, thinly sliced
→ Citrus Vinaigrette
14 - 3 tablespoons extra virgin olive oil
15 - Juice of 1 large lemon (approximately 3 tablespoons)
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon honey
18 - 1 garlic clove, finely minced
19 - 1/4 teaspoon salt
20 - 1/4 teaspoon black pepper
# Method:
01 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
02 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Place salmon fillets on the tray, drizzle with olive oil, and sprinkle with salt, pepper, and lemon zest. Bake for 12 to 15 minutes, or until salmon is just cooked through and flakes easily with a fork.
03 - In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until well emulsified and combined.
04 - In a large bowl, combine mixed greens, chopped fresh herbs, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and cooked quinoa. Drizzle with half the vinaigrette and toss gently until evenly coated.
05 - Divide the salad among individual serving plates. Top each portion with one warm salmon fillet and drizzle the remaining vinaigrette over the salmon. Garnish with additional fresh herbs if desired and serve immediately.
