Succulent Chilean Lunch: Paleo-Perfect Grilled Salmon with Roasted Vegetables and Quinoa

Allergens

Fish (Salmon)

Ingredients

• 4 (6 oz) salmon fillets, skin on
• 1 lb mixed cherry tomatoes, halved
• 2 medium zucchini, sliced into rounds
• 2 bell peppers, chopped
• 1 small red onion, chopped
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 cups cooked quinoa
• 4 tbsp olive oil, divided
• Salt and pepper, to taste
• 1 lemon, zested and juiced

Instructions

1. Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss together cherry tomatoes, zucchini, bell peppers, red onion, and minced garlic with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetable mixture evenly on the prepared baking sheet. Roast for 20 25 minutes or until tender and slightly charred.
3. Meanwhile, heat a grill or grill pan over medium high heat. Brush the salmon fillets with 1 tablespoon of olive oil and season with salt and pepper. Grill the salmon for 4 5 minutes per side or until cooked through. Set aside to rest.
4. In a small bowl, combine cooked quinoa, roasted vegetables, lemon zest, lemon juice, remaining 1 tablespoon of olive oil, and parsley. Season with salt and pepper to taste.
5. To serve, divide the quinoa mixture among four plates, placing it in the center. Top each with a grilled salmon fillet.

Chef’s Insight

This dish highlights Chilean flavors and ingredients while being paleo-friendly, demonstrating how diverse cuisine can adapt to various dietary restrictions.

Notes

The use of fresh herbs and citrus adds a vibrant, summery touch to the dish while emphasizing its Chilean roots.