Description
A vibrant, high-protein bowl featuring spice-rubbed broiled salmon served over a fresh lemon-herb quinoa salad with cucumbers and tomatoes.
Ingredients
Scale
1 cup quinoa (uncooked)
½ teaspoon kosher salt
2 cups water
¾ cup english cucumbers (diced, seeded)
1 cup cherry tomatoes (sliced in half)
¼ cup red onion (finely diced)
4 basil leaves (thinly sliced)
zest of one lemon
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)
Olive oil spray or 1 tsp olive oil (for pan)
Instructions
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa, 2 cups water, and ½ tsp salt. Bring to a boil, cover, reduce to a simmer, and cook for 20 minutes. Turn off heat and let sit covered for 5 minutes.
- Meanwhile, prepare vegetables. In a large bowl, combine diced cucumber, halved tomatoes, diced red onion, sliced basil, and lemon zest. Set aside.
- In a small bowl, mix ½ tsp salt, black pepper, cumin, and paprika for the salmon rub.
- Line a sheet pan with foil and lightly grease with olive oil or nonstick spray. Place salmon fillets on the pan and coat the top of each evenly with the spice mixture. Place lemon wedges around the fillets.
- Preheat broiler on high with rack in lower third of oven. Broil salmon for 8-10 minutes, until cooked through and flakes easily with a fork.
- Fluff the cooked quinoa with a fork. Right before serving, mix the quinoa with the prepared vegetable mixture.
- Serve salmon sprinkled with chopped parsley, alongside the vegetable quinoa and roasted lemon wedges.
Notes
- Rinsing quinoa removes saponins for better flavor. Pat salmon dry before seasoning for better browning. For meal prep, store components separately and combine when ready to eat. The salmon spice rub can be doubled and stored for future use.
Nutrition
- Serving Size: 1 bowl (approx. 1 salmon fillet & 1 cup quinoa salad)
- Calories: 222 kcal
- Sugar: 2 g
- Sodium: 753 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 62 mg