Mediterranean Grilled Salmon with Quinoa Tabbouleh

This dish is a celebration of fresh Mediterranean flavors, combining succulent grilled salmon with a zesty quinoa tabbouleh. Paired with roasted garlic and lemon asparagus and a refreshing tzatziki sauce, it's a feast for the senses.

Ingredients

For the Salmon and Quinoa Tabbouleh

• 3 salmon fillets
• 1 cup quinoa
• 2 cups water
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• Juice of 2 lemons
• 3 tablespoons olive oil
• Salt and pepper to taste
• Optional: Feta cheese for garnish

For the Roasted Garlic and Lemon Asparagus

• 1 bunch asparagus, trimmed
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste

For the Greek Yogurt Tzatziki Sauce

• 1 cup Greek yogurt
• 1 cucumber, grated and drained
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 tablespoon fresh dill, chopped
• Salt to taste

Equipment Needed

• 1 Medium saucepan (for cooking quinoa, 2-3 quarts is ideal)
• 1 Mixing bowl (large enough for quinoa tabbouleh, at least 2 quarts)
• 1 Mixing bowl (for tzatziki sauce, at least 1 quart)
• 1 Baking sheet (for roasting asparagus)
• 1 Grill or grill pan (for salmon)
• 1 Medium mixing bowl (for asparagus mixture)
• 1 Cutting board (for chopping vegetables and herbs)
• 1 Knife (sharp for precise chopping)
• Measuring cups (for dry and liquid ingredients)
• Measuring spoons (for accurate seasoning)

Timeline & Instructions

1. Start the Quinoa (Total: 20 minutes)

   • (0:00) Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water; bring to a boil.
   • (0:05) Once boiling, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool.