Fresh Salmon and Cucumber Salad with Quinoa

Name: Fresh Salmon and Cucumber Salad with Quinoa
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 ounce salmon fillets (skin on or off); 1 tablespoon olive oil; 0.5 cup quinoa (uncooked); 1 cup water (for quinoa); 1 cucumber (medium, diced); 2 Roma tomatoes (chopped); 0.25 red onion (small, thinly sliced); 2 tablespoon fresh dill (chopped); 2 tablespoon fresh lemon juice; 0.25 teaspoon black pepper

Flaky pan-seared salmon nestled on a bed of fresh cucumbers, ripe Roma tomatoes, and sharp red onion, brightened with dill and lemon, served with a side of quinoa.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $5.25/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sodium
Low-Sugar
High-Protein

Ingredients

8 ounce salmon fillets (skin on or off)
1 tablespoon olive oil
0.5 cup quinoa (uncooked)
1 cup water (for quinoa)
1 cucumber (medium, diced)
2 Roma tomatoes (chopped)
0.25 red onion (small, thinly sliced)
2 tablespoon fresh dill (chopped)
2 tablespoon fresh lemon juice
0.25 teaspoon black pepper

Instructions

Cook the quinoa: Combine 1/2 cup uncooked quinoa and 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Set aside to cool slightly.
While quinoa cooks, prepare the salmon: Pat salmon fillets dry. Season with half of the fresh dill and black pepper.
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Place salmon, skin-side down (if applicable), in the hot skillet. Cook for 4-6 minutes per side, depending on thickness, until cooked through and flaky. Remove from heat and allow to cool slightly.
In a medium bowl, combine the diced cucumber, chopped Roma tomatoes, and thinly sliced red onion.
Flake the cooked salmon into large pieces and add to the vegetable mixture. Drizzle with fresh lemon juice and remaining fresh dill.
Serve the salmon and cucumber salad alongside the cooled quinoa.

Notes

If time permits, chilling the flaked salmon before adding to the salad can enhance the refreshing experience.

Nutrition (per serving)

Calories: 486
Protein: 30.7 g
Carbohydrates: 39.6 g
Fat: 24.5 g
Fiber: 4.4 g
Sodium: 45 mg
Saturated Fat: 3.5 g
Sugar: 7.5 g
Cholesterol: 65 mg