Flaky salmon, fluffy quinoa, crisp greens, and fresh herbs tossed in zesty citrus vinaigrette. Ready in 35 minutes.
# What You’ll Need:
→ Salmon
01 - 4 salmon fillets, skinless, 4.2 ounces 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 - 3 tablespoons fresh lemon juice
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
# Directions:
01 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, then 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 allow to cool slightly.
02 - Preheat oven to 400°F. 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, until salmon is cooked through and flakes easily with a fork.
03 - In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
04 - In a large bowl, combine mixed greens, chopped herbs, cherry tomatoes, cucumber, red onion, and cooked quinoa. Drizzle with half the vinaigrette and toss gently to combine.
05 - Divide the salad among serving plates. Top each portion with a warm salmon fillet. Drizzle remaining vinaigrette over the salmon and garnish with fresh herbs if desired. Serve immediately.
