Elevate your dining experience with our Salmon and Quinoa Salad with Lemon-Dill Vinaigrette, a culinary symphony that combines the richness of salmon, the wholesomeness of quinoa, and the zesty brightness of a lemon-dill dressing. This salad not only delights the palate with its diverse textures and flavors but also offers a nutritious and under-800-calories option. The omega-3 fatty acids from salmon, coupled with the protein-packed quinoa and an assortment of vibrant vegetables, create a well-rounded meal that supports heart health, provides essential nutrients, and satisfies your culinary cravings. Immerse yourself in the goodness of this flavorful salad, a testament to the idea that eating healthily can be both delicious and satisfying.
Ingredients:
- – 4 salmon fillets
- – Salt and pepper to taste
- – 1 cup quinoa, rinsed
- – 2 cups water or vegetable broth
- – 4 cups mixed salad greens
- – 1 cucumber, sliced
- – 1 cup cherry tomatoes, halved
- – 1/4 cup red onion, thinly sliced
- – 1/4 cup feta cheese, crumbled
- – Fresh dill, chopped, for garnish
– *Lemon-Dill Vinaigrette:*
- – 1/4 cup olive oil
- – Zest and juice of 1 lemon
- – 2 tablespoons fresh dill, chopped
- – 1 tablespoon Dijon mustard
- – Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet, season with salt and pepper, and bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
- In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. Fluff with a fork and set aside.
- In a large bowl, combine mixed salad greens, sliced cucumber, cherry tomatoes, and thinly sliced red onion.
- In a small bowl, whisk together the ingredients for the lemon-dill vinaigrette: olive oil, lemon zest, lemon juice, chopped fresh dill, Dijon mustard, salt, and pepper.
- Assemble the Salmon and Quinoa Salad by placing a portion of cooked quinoa on each plate, topped with a serving of the mixed salad greens and vegetables.
- Add a baked salmon fillet to each plate and drizzle the lemon-dill vinaigrette over the salad.
- Garnish with crumbled feta cheese and chopped fresh dill.
- Serve the Salmon and Quinoa Salad immediately, savoring the balance of flavors and the nutritional benefits of this delightful dish.
Health Benefits
The Salmon and Quinoa Salad with Lemon-Dill Vinaigrette is a nutritional powerhouse that provides a multitude of health benefits through its thoughtfully selected ingredients. Salmon, rich in omega-3 fatty acids, supports heart health, reduces inflammation, and contributes to brain function. Quinoa, a complete protein, adds essential amino acids, fiber, and a variety of vitamins and minerals to the mix, promoting satiety and digestive health. The combination of mixed salad greens, cucumber, cherry tomatoes, and red onion introduces a spectrum of vitamins, antioxidants, and fiber, supporting overall well-being.
The lemon-dill vinaigrette not only enhances the flavor profile but also brings additional health benefits. Lemon provides a burst of vitamin C, while fresh dill adds anti-inflammatory and antibacterial properties. Olive oil, a component of the vinaigrette, contributes heart-healthy monounsaturated fats and enhances the absorption of fat-soluble vitamins. This salad is a perfect representation of a balanced and nutrient-dense meal, offering a satisfying combination of protein, healthy fats, whole grains, and vegetables. By enjoying the Salmon and Quinoa Salad, you’re not only treating yourself to a delicious and visually appealing dish but also providing your body with a well-rounded and nourishing meal that aligns with a health-conscious lifestyle.
