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Fresh Grilled Salmon Recipe with Quinoa and Roasted Vegetables

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A quick and healthy meal featuring smoky grilled salmon, fluffy lemony quinoa, and caramelized roasted vegetables. Perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 fresh salmon fillets (about 6 oz / 170 g each), skin on for crispiness
  • 2 tablespoons olive oil (extra virgin preferred for grilling)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • Juice of half a lemon
  • 1 cup quinoa (170 g), rinsed well
  • 2 cups water or low-sodium vegetable broth (473 ml) for cooking
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium zucchini, sliced into half-moons
  • 1 medium red onion, cut into wedges
  • 1 cup cherry tomatoes (about 150 g)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Toss red bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, dried oregano, salt, and pepper on a baking sheet. Roast for 20-25 minutes, turning halfway through until tender with caramelized edges.
  2. Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in parsley, lemon juice, olive oil, salt, and pepper. Set aside.
  3. Pat salmon fillets dry with paper towels. Rub each fillet with 2 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Let sit at room temperature for 10 minutes.
  4. Heat grill or grill pan over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes without moving. Flip carefully and cook for another 3-4 minutes until salmon is opaque and flakes easily. Aim for internal temperature of 125°F (52°C) for medium-rare or 145°F (63°C) for fully cooked.
  5. Serve grilled salmon atop lemony quinoa with roasted vegetables on the side. Squeeze fresh lemon juice over salmon before serving.

Notes

Use a well-heated grill or pan to prevent sticking. Rinse quinoa thoroughly to remove bitterness. Roast vegetables at high temperature for caramelization. If salmon sticks to grill, wait longer before flipping. Quinoa and vegetables can be prepared ahead and reheated gently.

Nutrition

Keywords: grilled salmon, quinoa, roasted vegetables, healthy meal, easy dinner, summer recipe, gluten-free, high protein

Find it online: https://twirltaste.com/fresh-grilled-salmon-recipe-with-quinoa-and-roasted-vegetables-easy-healthy-meal/