Mediterranean Spiced Salmon with Vegetable Quinoa 🍣🍅

This vibrant dish brings the flavors of the Mediterranean straight to your table! The succulent salmon is enhanced by fragrant spices, while the vegetable quinoa provides a nutritious and colorful base. This recipe is not only delicious but also packed with healthy ingredients, making it a perfect weeknight dinner or special occasion feast!

Consider pairing it with a side of tzatziki sauce and a fresh Greek salad for a full Mediterranean experience! 🥗🍋

Ingredients

For the salmon

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Juice of 1 lemon

For the vegetable quinoa

• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced (any color)
• 1 zucchini, diced
• 1/2 cup red onion, diced
• 1/2 cup fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Spiced Salmon:

   • In a small bowl, mix together the olive oil, paprika, cumin, oregano, garlic powder, salt, and black pepper.
   • Rub this spice mixture onto the salmon fillets, ensuring they are well coated. Drizzle with lemon juice.
   • Let the salmon marinate for 15-20 minutes for the flavors to meld.

2. Cook the Quinoa:

   • While the salmon marinates, combine quinoa and vegetable broth (or water) in a saucepan. Bring to a boil over medium-high heat.
   • Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

3. Sauté the Vegetables:

   • In a large skillet, heat olive oil over medium heat. Add the red onion and sauté for about 2-3 minutes until translucent.
   • Add the zucchini and bell pepper, cooking for another 3-4 minutes until they start to soften.
   • Stir in the cherry tomatoes and cook for about 2 minutes until they burst slightly and release their juices. Season with salt and pepper.

4. Cook the Salmon:

   • Preheat your grill pan or skillet over medium-high heat. Cook the salmon fillets for about 4-5 minutes on each side, depending on thickness, until cooked through and flakes easily with a fork.

5. Combine and Serve:

   • Add the cooked quinoa and chopped parsley to the sautéed vegetables, tossing gently to combine. Adjust seasoning as needed.
   • Serve the spiced salmon on top of the vegetable quinoa and garnish with a wedge of lemon.

🍽️ This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently to preserve the salmon’s texture. For an extra kick, consider adding a pinch of red pepper flakes to the vegetables!

Variations

• Add a Twist: Incorporate olives, feta cheese, or sun-dried tomatoes for an added layer of Mediterranean flavor! 🧀🫒
• Whole Grains: Substitute quinoa with farro or bulgur for a different texture and flavor profile.
• Herb Infusion: Swap parsley for mint or basil in the vegetable quinoa for a fresh twist!
• Citrus Delight: Experiment with different citrus juices like orange or lime for a unique flavor boost.

Enjoy your Mediterranean culinary adventure! 🌊🌿