Flaky salmon, fluffy quinoa, crisp greens, and fresh herbs in a zesty citrus vinaigrette.
# Components:
→ Salmon
01 - 4 salmon fillets (4.2 oz each), skinless
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
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 - Juice of 1 large lemon (about 3 tablespoons)
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
# Method:
01 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, 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 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, sprinkle with salt, pepper, and lemon zest. Bake for 12-15 minutes until salmon is cooked through and flakes easily.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black 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 serve immediately with additional fresh herbs if desired.
