Zesty Lemon and Herb Grilled Salmon with Quinoa Salad

Ingredients

• 4 fillets salmon, skin-on
• 2 tablespoons olive oil
• 1 teaspoon lemon zest, freshly grated
• 2 tablespoons lemon juice, fresh
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup red onion, finely chopped
• 1 cup fresh mint, chopped
• 1 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice, fresh
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

1. 01
   In a small bowl, mix olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper to create a marinade for the salmon.
2. 02
   Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 15 minutes.
3. 03
   While the salmon is marinating, rinse the quinoa under cold water to remove bitterness, then cook it in 2 cups of water. Bring to a boil, cover, and simmer for 12-15 minutes until the water is absorbed.
4. 04
   In a large bowl, combine cherry tomatoes, cucumber, red onion, mint, and feta cheese. Set aside.
5. 05
   Once the quinoa is cooked, fluff it with a fork and let it cool slightly. Add it to the bowl with the vegetables, and toss with olive oil, lemon juice, salt, and pepper.
6. 06
   Preheat a grill or grill pan over medium-high heat. Place the salmon fillets skin-side down on the grill.
7. 07
   Grill the salmon for 4-5 minutes on each side until cooked through and the flesh flakes easily with a fork.
8. 08
   Serve the grilled salmon alongside the quinoa salad, garnished with additional lemon wedges if desired.