Lemon Herb Grilled Salmon Quinoa (Print Version)

Tangy grilled salmon served on a bed of quinoa and baby spinach with a lively lemon herb accent.

# Ingredients:

→ Fish

01 - 2 salmon fillets, approximately 170 grams each

→ Grains and Greens

02 - 240 millilitres cooked quinoa
03 - 60 grams fresh baby spinach

→ Dressing

04 - 2 tablespoons extra virgin olive oil
05 - Juice and zest of 1 lemon
06 - 1 garlic clove, finely minced
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried thyme
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

# Instructions:

01 - Set grill or grill pan over medium-high heat.
02 - In a small bowl, combine olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and black pepper.
03 - Brush salmon fillets with half of the lemon herb mixture, ensuring even coverage.
04 - Place salmon on the preheated grill and cook for 3 to 4 minutes per side, until fish is cooked through and lightly charred.
05 - Toss cooked quinoa with fresh spinach and the remaining lemon herb dressing until well combined.
06 - Arrange the quinoa and spinach mixture on serving plates, top with grilled salmon, and serve with extra lemon if desired.

# Notes:

01 - For enhanced flavour, allow salmon to marinate in the lemon herb mixture for 10 minutes prior to grilling.

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