Grilled Salmon with Quinoa Vegetable Salad

Here’s a heart-healthy recipe from the Mediterranean diet, featuring a very colorful dish. This nutritious meal includes a grilled salmon fillet, which is a great source of omega-3 fatty acids, served on a bed of quinoa mixed with colorful vegetables like bell peppers, cherry tomatoes, cucumbers, and red onions. Alongside, there are steamed green vegetables such as broccoli and asparagus. The dish is garnished with lemon slices, fresh dill, and a drizzle of olive oil, and you can enjoy it with a glass of white wine, embodying the essence of a Mediterranean diet. Enjoy your meal! Servings: 4

Ingredients

For the Salmon:

1. 4 salmon fillets (about 6 oz each)
2. 2 tablespoons olive oil
3. Salt and pepper, to taste
4. Lemon slices and fresh dill, for garnish

For the Quinoa Salad:

1. 1 cup quinoa
2. 2 cups water or vegetable broth
3. 1 red bell pepper, finely chopped
4. 1 cup cherry tomatoes, halved
5. 1 cucumber, diced
6. 1/2 red onion, finely chopped
7. 1/4 cup fresh parsley, chopped
8. 1/4 cup olive oil
9. Juice of 1 lemon
10. Salt and pepper, to taste

For the Steamed Vegetables:

1. 1 bunch of asparagus, trimmed
2. 1 head of broccoli, cut into florets

Instructions

1. Prepare the Quinoa:
   • Rinse the quinoa under cold water.
   • In a pot, bring the water or broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and quinoa is fluffy.
   • Allow it to cool, then transfer to a large bowl.
2. Make the Salad:
   • To the cooled quinoa, add bell pepper, cherry tomatoes, cucumber, red onion, and parsley.
   • In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.
3. Grill the Salmon:
   • Preheat the grill to medium-high heat.
   • Brush salmon fillets with olive oil and season with salt and pepper.
   • Grill the salmon for about 4-5 minutes on each side, or until cooked to your liking.
   • Garnish with lemon slices and fresh dill.
4. Steam the Vegetables:
   • Bring water to a boil in a pot with a steamer basket.
   • Add asparagus and broccoli, cover, and steam for about 5-7 minutes, or until vegetables are tender but still crisp.
5. Serve:
   • Plate the grilled salmon alongside a generous serving of quinoa salad.
   • Add the steamed vegetables to the side.
   • Enjoy your heart-healthy Mediterranean meal!

This dish not only offers a delightful blend of flavors but also incorporates various textures and nutrients, making it a perfect embodiment of the Mediterranean diet. Enjoy your cooking!

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