Lemon Herb Grilled Salmon with Quinoa Pilaf and Citrus Avocado Salsa

Allergens

Fish, Gluten, Nuts (in quinoa)

Ingredients

• 1 (6 oz) salmon fillet, skin on
• 1 cup cooked quinoa
• 2 tablespoons olive oil, divided
• Juice of 1 lemon
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh herbs, such as parsley and dill, for garnish Citrus Avocado Salsa:
• 1/2 avocado, diced
• Juice of 1 orange
• Juice of 1 lime
• 1/4 cup chopped red onion
• 1 tablespoon chopped fresh cilantro
• Salt and pepper, to taste

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small bowl, mix the lemon juice, 1 tablespoon olive oil, cumin, salt, and pepper. Brush the mixture onto both sides of the salmon fillet.
3. Grill the salmon for 4 5 minutes per side or until cooked through. Set aside to rest.
4. In a separate bowl, combine the avocado, orange juice, lime juice, red onion, cilantro, and remaining olive oil. Season with salt and pepper, to taste.
5. Assemble the dish by placing the quinoa pilaf on a plate, topping it with the grilled salmon, and serving the citrus avocado salsa on the side. Garnish with fresh herbs.

Chef’s Insight

Experiment with different herbs to customize the flavors of the dish according to your preferences.

Notes

Cooking times may vary depending on the thickness of the salmon fillet. Use a meat thermometer to ensure the salmon is cooked through.