Mediterranean Grilled Salmon with Quinoa Tabbouleh
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Ingredients
Instructions
- 1
**Start the Quinoa** (Total: 20 minutes)
- 2
**Prepare the Tzatziki Sauce** (Total: 10 minutes)
- 3
**Prepare the Asparagus** (Total: 5 minutes)
- 4
**Make the Tabbouleh** (Total: 10 minutes)
- 5
**Roast the Asparagus** (Total: 20 minutes, overlaps with grilling)
- 6
**Grill the Salmon** (Total: 8-10 minutes, overlaps with asparagus roasting)
- 7
**Plating** (Total: 5 minutes)
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.
-
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.
-
Prepare the Tzatziki Sauce (Total: 10 minutes)
- (0:05) While quinoa is cooking, in a mixing bowl, combine 1 cup Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, and salt. Mix well. Refrigerate until ready to serve.
-
Prepare the Asparagus (Total: 5 minutes)
- (0:15) Trim 1 bunch asparagus. On a baking sheet, toss asparagus with 3 tablespoons olive oil, minced garlic, lemon juice, salt, and pepper. Set aside.
-
Make the Tabbouleh (Total: 10 minutes)
- (0:20) In a large mixing bowl, mix the cooled quinoa, diced cucumber, cherry tomatoes, red onion, parsley, mint, lemon juice, olive oil, salt, and pepper. Adjust seasoning to taste. Set aside.
-
Roast the Asparagus (Total: 20 minutes, overlaps with grilling)
- (0:30) Preheat the oven to 400°F (200°C). Place the asparagus in the oven to roast for about 15-20 minutes, or until tender and slightly caramelized.
-
Grill the Salmon (Total: 8-10 minutes, overlaps with asparagus roasting)
- (0:35) Preheat your grill. Brush 3 salmon fillets with olive oil, season with salt and pepper. Grill for about 6-8 minutes per side, or until cooked through and flaky.
-
Plating (Total: 5 minutes)
- (0:50) Serve grilled salmon on a bed of quinoa tabbouleh, alongside roasted asparagus and a side of tzatziki sauce. Drizzle with extra lemon juice and olive oil, and sprinkle with feta cheese if desired.
Flavor Profile
This dish combines the rich, buttery flavor of grilled salmon with the refreshing crunch of the tabbouleh, enhanced by the acidity of fresh lemon and fragrant herbs. The roasted asparagus adds a satisfying crunch, while the cool, creamy tzatziki sauce offers a delightful contrast.
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