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Grilled Salmon and Quinoa Salad Recipe Easy Fresh Summer Dinner Idea

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A quick, fresh, and delicious grilled salmon paired with a vibrant quinoa salad, perfect for light and satisfying summer dinners.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz/170 g each), skin on for extra crispiness
  • 2 tablespoons olive oil
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Fresh dill or parsley, chopped (optional for garnish)
  • 1 cup quinoa (170 g), rinsed well
  • 2 cups water or low-sodium vegetable broth (480 ml) for cooking quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced (seeded if preferred)
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, chopped (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and pepper, to taste

Instructions

  1. Prepare the Salmon Marinade (5 minutes): In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper.
  2. Marinate the Salmon (15 minutes): Place the salmon fillets in a shallow dish or zip-top bag and pour the marinade over them. Turn to coat evenly. Let sit at room temperature while prepping quinoa salad. Do not marinate longer than 30 minutes.
  3. Cook the Quinoa (20 minutes): Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water or broth. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
  4. Make the Quinoa Salad (10 minutes): In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and mint. Drizzle with olive oil and lemon juice, season with salt and pepper, and toss gently to combine. Adjust seasoning if needed.
  5. Preheat the Grill (5 minutes): Heat grill or grill pan to medium-high (about 400°F/200°C). Lightly oil grates or pan to prevent sticking.
  6. Grill the Salmon (8-10 minutes): Place salmon fillets skin-side down on the grill. Cook without moving for 5-6 minutes until skin is crisp and salmon releases easily. Flip carefully and grill for another 3-4 minutes until cooked through but still moist. Internal temperature should reach 125°F (52°C) for medium-rare.
  7. Rest and Serve (5 minutes): Transfer salmon to a plate and let rest for a few minutes. Serve over quinoa salad and garnish with fresh dill or parsley if desired.

Notes

Do not marinate salmon longer than 30 minutes to avoid ‘cooking’ the fish with lemon juice. Let salmon rest after grilling to keep it juicy. Oil grill grates before cooking to prevent sticking. Rinse quinoa well to remove bitterness. For a smoky kick, add a pinch of smoked paprika to the marinade.

Nutrition

Keywords: grilled salmon, quinoa salad, summer dinner, healthy recipe, easy dinner, fresh herbs, lemon, gluten-free, dairy-free

Find it online: https://lucydishes.com/grilled-salmon-and-quinoa-salad-recipe-easy-fresh-summer-dinner-idea/