Grilled Lemon Herb Salmon Salad

🥘 Ingredients

• 2 salmon fillets (150g each)
• 1 cup quinoa
• 2 cups mixed greens (spinach, arugula, kale)
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside to cool.
2. 2
   Preheat the grill to medium-high heat. In a small bowl, mix olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Brush the salmon fillets with the mixture on both sides.
3. 3
   Grill the salmon for about 4-5 minutes per side, or until it flakes easily with a fork.
4. 4
   In a large salad bowl, combine mixed greens, cooked quinoa, cherry tomatoes, cucumber, and avocado slices.
5. 5
   Once the salmon is grilled, place it on top of the salad.
6. 6
   Drizzle any remaining dressing from the grill over the salad. Serve immediately.

📊 Nutritional Information

• Calories: 650 kcal
• Protein: 40g
• Carbohydrates: 45g
• Fat: 30g
• Fiber: 10g

💡 Cooking Tips

• Ensure the grill is properly preheated to avoid sticking when grilling the salmon.
• Rinse quinoa thoroughly to remove its natural bitter coating, saponin.
• Let the grilled salmon rest for a few minutes after cooking to retain its juices.
• For added flavor, you can marinate the salmon in the dressing for 15 minutes before grilling.
• Use fresh mixed greens for the best texture and taste.