Lemon Herb Grilled Salmon with Quinoa Salad
A refreshing dish featuring grilled salmon marinated in lemon and herbs, served alongside a nutrient-rich quinoa salad with colorful veggies and a zesty dressing.
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Ingredients
Yields 4 servings
- (4) salmon fillets
- (1/4 cups) olive oil
- (2) lemons (juiced)
- (2 tsp) dried oregano
- (2 tsp) dried thyme
- (2 cloves) garlic (minced)
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (1 cup) quinoa
- (2 cups) water
- (1 cup) cherry tomatoes (halved)
- (1) cucumber (diced)
- (1/4 cups) red onion (finely chopped)
- (1/4 cups) parsley (chopped)
- (2 tbsp) feta cheese (crumbled)
- (1 tbsp) balsamic vinegar
Instructions
- 1
In a bowl, whisk together (1/4 cup) olive oil, (2) lemons (juiced), (2 tsp) dried oregano, (2 tsp) dried thyme, (2 cloves) garlic (minced), (1/2 tsp) salt, and (1/4 tsp) black pepper to create the marinade.
- 2
Place the (4) salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for 30 minutes.
- 3
Rinse (1 cup) quinoa under cold water. In a pot, combine rinsed quinoa and (2 cups) water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water has absorbed.
- 4
While the quinoa is cooking, preheat your grill to medium heat. Remove the salmon from the marinade and place on the grill skin-side down. Grill for about 6-8 minutes per side, or until the salmon flakes easily with a fork.
- 5
In a large bowl, combine the cooked quinoa, (1 cup) cherry tomatoes (halved), (1) cucumber (diced), (1/4 cup) red onion (finely chopped), (1/4 cup) parsley (chopped), and (2 tbsp) feta cheese (crumbled). Drizzle with (1 tbsp) balsamic vinegar and toss gently to mix.
- 6
Serve the grilled salmon alongside the quinoa salad, drizzling any remaining marinade over the top for extra flavor.
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