Grilled Salmon with Quinoa Recipe
Tender, flaky salmon paired with lemony quinoa and crisp veggies. Ready in 30 minutes.
Equipment
- 1 Grill or grill pan For cooking salmon
- 1 Saucepan For quinoa
- 1 Mixing bowl For combining salad
- 1 Tongs For flipping salmon
Ingredients
- Grilled Salmon
- Amount Unit Name Notes Cost
- 4 fillets Salmon 6 oz each skin-on $12.00
- 2 tbsp Olive oil Extra virgin $0.60
- 1 tbsp Lemon juice Freshly squeezed $0.20
- 1 tsp Garlic powder Or fresh minced garlic $0.10
- 1/2 tsp Salt Plus extra for seasoning $0.05
- 1/4 tsp Black pepper Freshly ground $0.05
- Quinoa Salad
- Amount Unit Name Notes Cost
- 1 cup Quinoa Uncooked rinsed $1.00
- 2 cups Water Or vegetable broth $0.10
- 1 cup Cherry tomatoes Halved $1.50
- 1/2 cup Cucumber Diced $0.40
- 1/4 cup Red onion Finely chopped $0.30
- 1/4 cup Fresh parsley Chopped $0.50
- 1 tbsp Olive oil For dressing $0.20
- 1 tbsp Lemon juice For dressing $0.10
Instructions
- Cook Quinoa:
- Boil 2 cups water in a saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Let rest 5 minutes, then fluff.
- Prepare Salmon:
- Preheat grill to medium-high. Brush salmon with olive oil and lemon juice. Season with garlic powder, salt, and pepper.
- Grill Salmon:
- Grill salmon skin-side down for 4 minutes. Flip and cook 3-4 more minutes until flaky. Remove from heat.
- Make Salad:
- Toss cooked quinoa, tomatoes, cucumber, red onion, and parsley. Drizzle with olive oil and lemon juice. Season to taste.
- Serve:
- Plate quinoa salad, top with salmon, and garnish with fresh parsley.
Notes
-
Storage: Refrigerate leftovers in airtight containers for up to 3 days.
-
Meal Prep: Cook quinoa and grill salmon 2 days ahead. Store separately.
-
Variations: Add avocado or feta to the salad for richness.