Mediterranean Grilled Salmon with Quinoa and Spinach Salad
Salmon is one of the best sources of omega-3 fatty acids, which help reduce inflammation and lower the risk of heart disease. Quinoa is a complete protein and high in fiber, making it an excellent alternative to refined grains. Spinach is packed with heart-friendly nutrients like potassium and folate.
Ingredients
- 4 salmon fillets 6 oz each
- 1 cup quinoa rinsed and drained
- 2 cups vegetable broth or water
- 4 cups fresh spinach chopped
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/4 cup red onion finely chopped
- 1/4 cup feta cheese crumbled
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat the grill to medium-high heat.
- In a medium saucepan, bring vegetable broth (or water) to a boil, add quinoa, cover, and simmer for 15 minutes until fluffy.
- While the quinoa cooks, season the salmon fillets with olive oil, salt, pepper, and dried oregano.
- Grill salmon for about 5-6 minutes per side or until cooked through and flaky.
- In a large bowl, combine cooked quinoa, spinach, cherry tomatoes, cucumber, red onion, and feta cheese.
- Drizzle with olive oil and lemon juice, tossing gently to combine.
- Serve the grilled salmon atop a generous scoop of the quinoa salad with lemon wedges on the side.