Go Back
As summer unfolds, the allure of fresh, vibrant flavors beckons us to the grill. One dish that perfectly embodies the essence of the season is Zesty Lemon Herb Grilled Salmon paired with a refreshing quinoa salad. This culinary masterpiece not only delights the palate with its bright, zesty notes but also serves as a powerhouse of nutrition. Featuring succulent salmon, infused with a medley of herbs and citrus, and complemented by a light yet filling quinoa salad, this recipe is an ideal choice whether you are hosting a lively summer barbecue or savoring a peaceful dinner at home.

Lemon Herb Grilled Salmon with Quinoa Salad

Elevate your summer dining with this Zesty Lemon Herb Grilled Salmon paired with a refreshing quinoa salad. This vibrant dish combines the rich flavors of fresh salmon marinated in citrus and herbs with a nutrient-packed quinoa salad filled with colorful veggies. Perfect for barbecues or family dinners, it's simple to prepare and incredibly satisfying. Discover how to create a meal that is both delicious and healthy, making your summer gatherings memorable.
Print Recipe Pin Recipe

Ingredients
  

For the Lemon Herb Grilled Salmon:

4 salmon fillets (6 oz each)

2 tablespoons olive oil

3 tablespoons fresh lemon juice

Zest of 1 lemon

2 garlic cloves, minced

1 tablespoon fresh dill, finely chopped

1 tablespoon fresh parsley, finely chopped

Salt and black pepper to taste

For the Quinoa Salad:

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (any color), diced

1/4 red onion, finely chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Marinate the Salmon: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dill, parsley, salt, and pepper. Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.

    Cook the Quinoa: In a medium saucepan, bring the vegetable broth and quinoa to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool slightly.

      Prepare the Salad: In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, and feta cheese (if using). In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss gently to combine. Set aside.

        Preheat the Grill: Preheat your grill to medium-high heat. Brush the grill grates with a bit of olive oil to prevent sticking.

          Grill the Salmon: Remove the salmon from the marinade and place it on the hot grill. Grill for about 4-5 minutes on one side, then carefully flip and grill for another 4-5 minutes until cooked through and nicely charred. The internal temperature should reach 145°F (63°C).

            Serve: Plate the quinoa salad on the bottom and place a grilled salmon fillet on top. Garnish with fresh basil leaves and additional lemon wedges, if desired.

              Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings