Name: Mediterranean Salmon with Herbed Quinoa, Charred Vegetables & Lemony Yogurt Sauce
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 salmon fillets (about 6 oz each); 1 cup quinoa; 2 cups low-sodium vegetable broth; 1 red bell pepper, cut into thick strips; 1 small zucchini, sliced into half-moons; 1 small red onion, cut into wedges; 2 tbsp olive oil, divided; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1/2 lemon, thinly sliced, seeds removed; 1/2 cup plain Greek yogurt; 1 tbsp fresh lemon juice (plus extra wedges for serving); 2 tbsp fresh dill, chopped (divided); 2 tbsp fresh parsley, chopped (divided); 1 clove garlic, minced; Optional: 1/4 cup pitted Kalamata olives, halved

Mediterranean Salmon with Herbed Quinoa, Charred Vegetables & Lemony Yogurt Sauce

CrunchyTomato7761

This vibrant Mediterranean salmon meal is a celebration of fresh, bold flavors and balanced nutrition. Moist, oven-roasted salmon is paired with fluffy herbed quinoa and a medley of charred bell pepper, zucchini, and onion for layers of texture and color. The dish is brightened with a zesty, garlicky yogurt sauce and a finish of fresh herbs and lemon. It's an elegant, foolproof dinner that feels special yet is practical enough for a weeknight. Each element can be prepped ahead, making it ideal for meal planning or easy entertaining.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Rinse quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
While quinoa cooks, toss bell pepper, zucchini, and onion with 1 tbsp olive oil, smoked paprika, 1/4 tsp salt, and black pepper. Spread on half of the baking sheet. Roast in oven for 10 minutes.
Meanwhile, pat salmon fillets dry and brush with remaining 1 tbsp olive oil. Season with oregano, 1/4 tsp salt, and a little black pepper. Top each fillet with lemon slices. After vegetables have roasted 10 minutes, add salmon to the other side of the baking sheet. Roast everything together for 12-15 minutes, until salmon is just cooked through and vegetables are slightly charred.
While salmon and veggies roast, stir together Greek yogurt, lemon juice, garlic, 1 tbsp dill, 1 tbsp parsley, and a pinch of salt in a small bowl. Set aside.
Stir remaining dill and parsley into the fluffed quinoa. Season with extra salt if needed. If using, fold in Kalamata olives.
To serve, divide herbed quinoa and charred vegetables between plates. Top with salmon. Drizzle with lemony yogurt sauce and serve with extra lemon wedges.