Ingredients:

  • 2 (about 140g each) Salmon Fillets
  • 2 Tbsp Fresh Lemon Juice (for salmon)
  • 1 tsp Extra Virgin Olive Oil (for salmon)
  • 1/2 tsp Dried Oregano (for salmon)
  • 1/4 tsp Dried Thyme (for salmon)
  • 1 clove Fresh Garlic, minced
  • Coarse Sea Salt and Black Pepper to taste
  • 1/2 cup Quinoa (uncooked)
  • 1 cup Low Sodium Vegetable Broth
  • 1 cup Cherry or Grape Tomatoes, halved
  • 1/2 medium Cucumber, diced small
  • 1/2 cup Canned Chickpeas, rinsed and drained
  • 1/4 cup Fresh Parsley, chopped
  • 1 Tbsp Lemon Juice (for dressing)
  • 1 Tbsp Extra Virgin Olive Oil (for dressing)
  • 1 tsp Red Wine Vinegar
  • 1/2 tsp Dijon Mustard
  • Pinch of Dried Oregano (for dressing)

Instructions:

  1. Preheat oven to 400°F (200°C). In a small bowl, mix the lemon juice (2 Tbsp), 1 tsp olive oil, minced garlic, oregano, thyme, salt, and pepper. Brush this mixture evenly over the salmon fillets and set aside.
  2. Cook Quinoa: Combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork and let cool slightly.
  3. Bake Salmon: Place the seasoned salmon fillets on a parchment-lined baking sheet. Bake for 12–16 minutes, until the fish flakes easily with a fork (internal temp of 145°F/63°C).
  4. Prepare Dressing: While the salmon bakes, whisk together the dressing ingredients (1 Tbsp lemon juice, 1 Tbsp oil, red wine vinegar, mustard, oregano, salt/pepper) until well combined.
  5. Assemble Salad: In a large bowl, gently combine the slightly cooled quinoa, halved tomatoes, diced cucumber, rinsed chickpeas, and fresh parsley.
  6. Dress & Serve: Drizzle the dressing over the quinoa mixture and toss gently to coat. Divide the salad onto two plates. Top each portion with a baked salmon fillet.