Elegant Mediterranean Herb-Crusted Salmon with Quinoa and Lemon-Dill Yogurt Sauce

Ingredients

• 4 fillets salmon, skin-on
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon lemon zest
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 teaspoon salt
• 1 teaspoon black pepper

• 1 cup Greek yogurt
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon fresh dill, chopped
• 1 teaspoon honey
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 02
   In a small bowl, combine chopped parsley, dill, oregano, and lemon zest. Rub the salmon fillets with olive oil and season with salt and pepper. Press the herb mixture onto the top of each fillet.
3. 03
   Place the salmon fillets on the prepared baking sheet and bake for 15-20 minutes, until the salmon is cooked through and the herb crust is golden.
4. 04
   While the salmon is baking, prepare the quinoa. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
5. 05
   In a small bowl, whisk together Greek yogurt, lemon juice, dill, honey, salt, and pepper to make the sauce. Adjust seasoning to taste.
6. 06
   Fluff the quinoa with a fork and divide it among serving plates. Place a salmon fillet on top of the quinoa on each plate.
7. 07
   Drizzle the lemon-dill yogurt sauce over the salmon and quinoa. Garnish with additional fresh herbs if desired.