Grilled Salmon & Quinoa Salad with Lemon-Herb Dressing

Name: Grilled Salmon & Quinoa Salad with Lemon-Herb Dressing
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 600 g Salmon fillets; 180 g quinoa; 200 g mixed greens; 150 g cherry tomatoes; 150 g cucumber; 50 g red onion; 30 g fresh herbs (dill, parsley); 60 g lemon; 60 ml olive oil; 15 ml tamari; 10 g garlic; 5 g salt; 2 g pepper

Flaky grilled salmon served over a bed of fluffy quinoa and mixed greens, drizzled with a zesty lemon-herb dressing. A light yet satisfying gluten-free dinner.

Total: 1 h
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 415
Protein: 38 g
Fat: 22 g
Carbs: 18 g

Ingredients

for 4 servings

Salmon fillets600 g
quinoa180 g
mixed greens200 g
cherry tomatoes150 g
cucumber150 g
red onion50 g
fresh herbs (dill, parsley)30 g
lemon60 g
olive oil60 ml
tamari15 ml
garlic10 g
salt5 g
pepper2 g

Method

6 steps

Rinse quinoa and cook in 360ml water until fluffy, then let cool.
Season salmon fillets with salt and pepper, then grill over medium-high heat for 4-5 minutes per side until cooked through.
Chop cherry tomatoes, cucumber, red onion, and fresh herbs.
Whisk together olive oil, tamari, minced garlic, and lemon juice to create the dressing.
In a large bowl, combine cooked quinoa, mixed greens, chopped vegetables, and herbs.
Divide the salad into four bowls, top each with a grilled salmon fillet, and drizzle with the prepared dressing.