Baked salmon with lemony quinoa
Salmon fillets baked with dill and lemon, over quinoa tossed with cucumber, tomatoes and feta.
Serves 4 · 30 min · about 540 cal · 39 g protein · 32 g carbs · 27 g fat per serving
Ingredients
- 4 salmon fillets (6 oz each)
- 1 cup quinoa, rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup crumbled feta
- 2 lemons
- 2 tbsp olive oil
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- Salt and pepper
Steps
- Heat the oven to 400°F (200°C). Cook the quinoa in 2 cups salted water, covered, for 15 minutes, then let it stand.
- Put the salmon on a lined sheet pan. Brush with 1 tbsp of the oil and season with salt, pepper and dill. Lay thin slices of one lemon on top.
- Bake 12–15 minutes, until the salmon flakes easily (145°F / 63°C).
- Fluff the quinoa and toss it with the cucumber, tomatoes, feta, the rest of the oil and the juice of the second lemon.
- Serve the salmon on the quinoa.