Mediterranean Salmon and Vegetable Quinoa
Experience a nutritious delight with our Mediterranean-inspired Spiced Salmon and Vegetable Quinoa recipe. Packed with protein and bursting with flavor, this dish combines earthy spices, succulent roasted lemons, and vibrant fresh vegetables in every mouthwatering bite.
Equipment
- 2-3 qt. Saucepan
Ingredients
- 1 cup quinoa uncooked
- ½ teaspoon kosher salt
- ¾ cup cucumbers diced, seeded
- 1 cup cherry tomatoes sliced in half
- ¼ cup red onion finely diced
- 4 basil leaves thinly sliced
Salmon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon cumin
- ½ teaspoon paprika
- 20 ounces salmon fillets four 5-ounce pieces
- 8 lemon wedges
- ¼ cup parsley chopped fresh
Instructions
- In a medium-sized saucepan with a lid, bring 1 cup quinoa, 2 cups of water, and ½ teaspoon salt to a boil.
- Cover and reduce to a simmer, cooking for about 20 minutes or until quinoa is light and fluffy according to package directions.
- Turn off the heat and let it sit covered for at least 5 minutes before serving.
- Just before serving, mix in cucumbers, tomatoes, onions, basil, and lemon zest. Meanwhile, prepare the salmon.In a small bowl, combine salt, pepper, cumin, and paprika.
- Line a sheet pan or glass dish with foil and lightly grease with olive oil or nonstick cooking spray.
- Transfer salmon fillets to the pan and evenly coat each fillet's surface with about ½ teaspoon of the spice mixture.
- Place lemon wedges at the edges of the pan.
- Broil on high with the rack placed in the lower third of the oven for 8 to 10 minutes, or until salmon is cooked and flakes apart easily with a fork.
- Sprinkle with parsley and serve with roasted lemon wedges and vegetable quinoa.