Nordic Salmon with Cucumber Salad and Quinoa

Allergens

Fish, Gluten

Ingredients

• 2 salmon fillets (6 oz each)
• 1 cup quinoa
• 1 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Place salmon fillets on a lined baking sheet and season with salt and pepper. Bake for 15 minutes or until cooked through.
3. In a small saucepan, cook quinoa according to package instructions.
4. In a large bowl, combine cucumber, red onion, dill, lemon zest, and olive oil. Season with salt and pepper.
5. Assemble the dish by dividing quinoa among two plates, topping each with a salmon fillet and serving with the cucumber salad on the side.

Chef’s Insight

This dish is not only delicious but also packed with essential nutrients, including omega-3 fatty acids from the salmon and fiber from the quinoa.

Notes

Feel free to add other vegetables like cherry tomatoes or bell peppers to the cucumber salad for added flavor and nutrition.