Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (480ml) water or low-sodium vegetable broth
  • 1 medium (150g) avocado, diced
  • 1/2 cup (75g) English cucumber, diced
  • 1/4 cup (30g) red onion, finely diced
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Combine quinoa and water or low-sodium vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Brush the marinade generously over the salmon fillets.
  3. Preheat the grill or cast-iron grill pan to medium-high. Place salmon skin-side down and cook for 4–5 minutes until the skin is crisp. Flip and cook for another 3–4 minutes until the center is opaque and the exterior is deep brown.
  4. In a large mixing bowl, combine the cooked, cooled quinoa with diced avocado, cucumber, and red onion. Drizzle with apple cider vinegar and olive oil, then gently fold in the fresh parsley.