Description
Mediterranean-inspired Salmon Quinoa Delight brings coastal flavors to home kitchens with elegant simplicity. Rich salmon and nutty quinoa create a harmonious blend of protein and wholesome goodness that satisfies both health-conscious diners and gourmet palates.
Ingredients
Scale
Protein:
- 4 (6 ounces / 170 grams) salmon fillets
Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 lemon, sliced
Quinoa and Broth:
- 1 cup (236 milliliters) quinoa
- 2 cups (474 milliliters) chicken or vegetable broth
- ¼ teaspoon salt
Vegetables and Dressing:
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach or kale, chopped
- ½ cup red bell pepper, diced
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- 1 teaspoon fresh parsley, chopped
Salt and pepper, to taste
Instructions
- Cleanse quinoa thoroughly under running water, ensuring all impurities are removed.
- Combine broth and quinoa in a saucepan, allowing the grains to simmer gently until fully absorbed and tender. Separate the grains with a fork and reserve for later assembly.
- Prepare the oven by heating to 400F (200C) and lining a baking sheet with parchment paper.
- Position salmon fillets on the prepared sheet, carefully coating each piece with olive oil and a blend of aromatic spices including garlic powder, smoked paprika, salt, and pepper.
- Enhance the salmon by placing a fresh lemon slice atop each fillet, which will infuse delicate citrus notes during cooking.
- Slide the baking sheet into the preheated oven, allowing the salmon to roast for approximately 12-15 minutes until the fish flakes effortlessly with minimal pressure.
- While salmon bakes, activate a skillet over medium heat and introduce a light drizzle of olive oil.
- Sauté bell peppers until they develop a slight caramelization, then gently incorporate spinach or kale, watching them wilt and transform.
- Introduce cherry tomatoes to the vegetable medley, allowing them to warm through and release their natural sweetness.
- Craft a vibrant dressing by whisking together olive oil, lemon juice, Dijon mustard, honey, chopped parsley, and seasoning until thoroughly emulsified.
- Construct the final dish by layering quinoa as a foundation, carefully arranging the sautéed vegetables and perfectly roasted salmon fillet.
- Drizzle the prepared dressing over the composition, completing the dish with optional fresh parsley or additional lemon garnish.
Notes
- Rinse quinoa thoroughly to remove bitter saponin coating, ensuring a cleaner, more pleasant taste.
- Use low-sodium broth for better control of salt levels and healthier cooking approach.
- Choose wild-caught salmon for superior omega-3 content and more sustainable seafood option.
- Pat salmon dry before seasoning to help spices adhere better and create crispy exterior.
- Adjust baking time based on salmon thickness – thinner fillets cook faster to prevent dryness.
- Swap honey with maple syrup for vegan-friendly dressing alternative.
- Add crushed red pepper flakes for extra heat and metabolism-boosting kick.
- Replace quinoa with cauliflower rice for low-carb, gluten-free version of the dish.
- Fresh herbs like dill or chives can enhance salmon’s delicate flavor profile.
- Use parchment paper or silicone mat to prevent sticking and ease cleanup process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 525
- Sugar: 3g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 70mg