Lemon Herb Grilled Salmon (Printable Version)
Juicy grilled salmon with lemon herbs atop quinoa and spinach for a fresh, wholesome meal.
# Ingredients:
→ Seafood
01 -
Wild-caught salmon fillets, skin on
→ Grains
02 -
Cooked quinoa
→ Vegetables
03 -
Fresh baby spinach leaves
→ Herb dressing
04 -
Extra virgin olive oil
05 -
Juice and zest of fresh lemon
06 -
Minced fresh garlic clove
07 -
Dried oregano
08 -
Dried thyme
09 -
Salt
10 -
Freshly cracked black pepper
# Steps:
01 -
Combine olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, salt, and pepper in a small bowl. Reserve half the mixture to dress the quinoa and spinach later.
02 -
Brush remaining herb marinade generously over all sides of salmon fillets. Allow to rest at room temperature while heating the grill or grill pan.
03 -
Preheat grill or grill pan to medium-high heat. Place salmon fillets skin-side down and cook undisturbed for 3–4 minutes until charred and easily releasing. Flip and grill another 3–4 minutes until flesh is opaque and flakes easily. Remove and let rest for 1 minute.
04 -
In a bowl, toss cooked quinoa with fresh baby spinach leaves. Drizzle reserved lemon herb dressing over and toss to coat evenly. Adjust seasoning with salt or lemon juice if desired.
05 -
Spoon quinoa and spinach mixture onto plates to form a bed. Place grilled salmon fillets on top and finish with an additional squeeze of lemon juice before serving warm.
# Notes:
01 -
Zest lemons before juicing to maximize aromatic oils.
02 -
Salmon is cooked when it flakes easily and is opaque throughout.
03 -
Leftovers keep fresh for up to two days when stored separately in airtight containers.