Mediterranean Salmon with Roasted Red Pepper Quinoa Salad Recipe for Dinner by What Shall I Cook

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while providing similar creaminess.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

Preheat your oven to 375°F (190°C).

In a small bowl, mix together olive oil, minced garlic, dried oregano, dried thyme, lemon zest, salt, and pepper.

Place the salmon fillets on a baking sheet lined with parchment paper.

Brush the olive oil mixture over the salmon fillets.

Bake the salmon for about 15-20 minutes, or until it is cooked through and flakes easily with a fork.

Rinse the quinoa under cold water.

In a medium saucepan, bring the water or vegetable broth to a boil.

Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool.

In a large mixing bowl, combine the cooked quinoa, roasted red peppers, cherry tomatoes, red onion, Kalamata olives, crumbled feta cheese (if using), chopped parsley, and chopped basil.

In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper.

Pour the dressing over the quinoa salad and toss everything together until well combined.

Serve the baked salmon fillets alongside the roasted red pepper quinoa salad.

Garnish with lemon wedges for added zest.

Cooking Techniques

Equipment Needed

Spice Level:

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