Description
Succulent salmon meets hearty quinoa in this Mediterranean-inspired culinary masterpiece that brings robust flavors to your dinner table. Effortless preparation and nutritious ingredients combine to create a delightful meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 (170 grams / 6 ounces) salmon fillets
Flavor Enhancers and Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 lemon, sliced
- Salt and pepper, to taste
Grains and Broth:
- 1 cup quinoa
- 2 cups chicken or vegetable broth
- ¼ teaspoon salt
Vegetables:
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach or kale, chopped
- ½ cup red bell pepper, diced
Dressing Ingredients:
- 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 cold running water to remove any bitter coating, ensuring optimal flavor and texture.
- Activate quinoa cooking process by bringing broth to a vigorous boil in a medium saucepan, incorporating a pinch of salt for enhanced taste.
- Introduce quinoa to boiling liquid, immediately reducing heat to a gentle simmer and covering the pot to create a steamy environment for perfect grain absorption.
- Allow quinoa to cook undisturbed for approximately 15 minutes, monitoring until liquid vanishes and grains become tender and fluffy.
- Preheat oven to a precise 400°F, creating an optimal roasting environment for the salmon.
- Prepare a baking sheet with parchment paper, creating a non-stick surface for salmon preparation.
- Position salmon fillets on the prepared sheet, ensuring even spacing for consistent cooking.
- Enhance salmon’s flavor profile by delicately drizzling olive oil and generously sprinkling garlic powder, smoked paprika, salt, and pepper across the surface.
- Crown each fillet with a vibrant lemon slice, infusing citrusy aromatics during the roasting process.
- Roast salmon in the preheated oven for 12-15 minutes, watching for the characteristic flaky texture that indicates perfect doneness.
- Meanwhile, ignite a skillet with a whisper of olive oil over medium heat for vegetable preparation.
- Introduce bell peppers to the hot skillet, sautéing for 2-3 minutes until they develop a slight caramelization.
- Layer spinach or kale into the skillet, allowing the greens to wilt and integrate with the peppers.
- Tumble cherry tomatoes into the vegetable medley, cooking briefly to preserve their juicy freshness.
- Craft a vibrant dressing by vigorously whisking olive oil, lemon juice, Dijon mustard, honey, chopped parsley, salt, and pepper in a small mixing bowl.
- Construct the final dish by spreading quinoa as a foundational layer on serving plates.
- Artfully arrange sautéed vegetables atop the quinoa base.
- Carefully position the roasted salmon fillet as the crowning element.
- Finish by drizzling the prepared dressing and optionally garnishing with additional parsley or lemon slices for a fresh, sophisticated presentation.
Notes
- Rinse quinoa thoroughly to remove bitter coating and ensure fluffy texture.
- Use low-sodium broth for better control of salt content in the dish.
- Select fresh salmon with firm, bright flesh and minimal fishy odor for best flavor and quality.
- Pat salmon dry before seasoning to help spices adhere and create crispy exterior during baking.
- Allow salmon to rest at room temperature for 10 minutes before cooking for even heat distribution.
- Customize seasoning blend with alternatives like za’atar, herbs de Provence, or cajun spice mix for varied flavor profiles.
- Swap quinoa with cauliflower rice for low-carb option or brown rice for added fiber.
- Replace honey with maple syrup or agave for vegan-friendly dressing.
- Check salmon doneness by internal temperature reaching 145°F or when fish flakes easily with fork.
- Store leftover salmon and quinoa separately to maintain texture and prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg