Lemon Dill Baked Salmon with Quinoa Salad

Name: Lemon Dill Baked Salmon with Quinoa Salad
Cook time: 20 min
Yield: 4 servings
Ingredients: 680 g salmon fillets skin-on or skinless, 4 portions; 15 ml olive oil divided; 1 each lemon 1 zested and juiced, 1 cut into wedges; 2 cloves garlic minced; 3 g fine salt divided; 1 g black pepper divided; 180 g quinoa rinsed; 540 ml water for cooking quinoa; 2 g fine salt divided; 200 g cucumber diced; 200 g cherry tomatoes halved; 40 g red onion finely diced; 1 each lemon 1 zested and juiced, 1 cut into wedges; 10 g fresh dill chopped; 20 ml olive oil divided; 2 g fine salt divided; 1 g black pepper divided; 10 ml olive oil divided

A weeknight main built around oven-baked salmon and a chilled quinoa salad. The salmon roasts on one tray while quinoa cooks and is tossed with cucumber, tomato, red onion, dill, lemon, and olive oil. Serve the salmon over or alongside the salad, with extra lemon wedges if desired.

By Julienne

Lemon Dill Baked Salmon with Quinoa Salad

Cook time: 20 minutes

Servings: 4

Ingredients

680 g salmon fillets skin-on or skinless, 4 portions
15 ml olive oil divided
1 each lemon 1 zested and juiced, 1 cut into wedges
2 cloves garlic minced
3 g fine salt divided
1 g black pepper divided
180 g quinoa rinsed
540 ml water for cooking quinoa
2 g fine salt divided
200 g cucumber diced
200 g cherry tomatoes halved
40 g red onion finely diced
1 each lemon 1 zested and juiced, 1 cut into wedges
10 g fresh dill chopped
20 ml olive oil divided
2 g fine salt divided
1 g black pepper divided
10 ml olive oil divided

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. Pat the salmon dry and place it on the sheet. Oven fully preheated and salmon arranged in a single layer.
In a small bowl, mix 15 ml olive oil, half the lemon juice, the lemon zest, garlic, 3 g salt, and 1 g black pepper. Spoon this over the salmon and let it sit while you start the quinoa. Salmon is evenly coated with the lemon-dill mixture.
Combine the quinoa, water, and 2 g salt in a saucepan. Bring to a boil over medium-high heat, then cover, reduce to low, and simmer for about 15 minutes until the water is absorbed. Remove from the heat and rest covered for 5 minutes. Quinoa grains are tender and the liquid is absorbed.
While the quinoa cooks, toss the cucumber, tomatoes, red onion, remaining lemon juice, chopped dill, and 20 ml olive oil in a large bowl. Season with the remaining salt and pepper. Salad is lightly dressed and looks glossy, not watery.
Bake the salmon for 10 to 12 minutes, until the thickest part flakes easily and the center reaches 63°C. If you want more color, broil for 1 minute at the end, watching closely. Salmon flakes and is opaque through the center.
Fluff the quinoa with a fork and fold in the salad mixture with the remaining 10 ml olive oil. Divide the quinoa salad among plates and top or serve beside the salmon. Serve with lemon wedges if desired. Salad is warm-tossed and the meal is ready to serve.