Name: Lemon-Paprika Salmon with Quinoa Tabbouleh
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb skinless salmon fillet; 2 tbsp olive oil; 1 lemon (zested and juiced); 2 cloves garlic (minced); 1 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper; 1 cup quinoa (uncooked); 2 cups low-sodium chicken broth; 1 cup cherry tomatoes (halved); 1/2 cup cucumber (diced); 1/4 cup red onion (finely diced); 1/4 cup fresh parsley (chopped)

Lemon-Paprika Salmon with Quinoa Tabbouleh

miradugm

This vibrant Lemon-Paprika Salmon with Quinoa Tabbouleh is a refreshing twist on classic Mediterranean flavors, designed to be both satisfying and bright. The salmon is marinated in zesty lemon and smoked paprika, then pan-seared for a crispy exterior and tender, flaky interior. Paired with a herby quinoa tabbouleh packed with fresh vegetables, this dish delivers a delightful contrast of textures and flavors. It’s quick enough for a weeknight dinner but elegant enough for entertaining, offering a balanced meal rich in protein and nutrients. The colorful presentation and citrusy aroma make it truly crave-worthy.

Ingredients

Instructions

Pat the salmon fillet dry and cut into 4 portions. In a bowl, mix olive oil, lemon zest, half the lemon juice, garlic, smoked paprika, salt, and pepper. Coat the salmon pieces with the marinade and set aside for 10 minutes.
Rinse quinoa under cold water. In a saucepan, bring chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.
While quinoa cooks, heat a large nonstick skillet over medium-high heat. Sear salmon, skin side down (if any), for 3-4 minutes per side or until golden and cooked to your liking. Remove from heat and rest for 2 minutes.
In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with remaining lemon juice and toss gently. Season with salt and pepper to taste.
Serve salmon over a bed of quinoa tabbouleh. Garnish with extra parsley and lemon wedges if desired.