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Mediterranean Baked Salmon with Quinoa and Cucumber-Tomato Salad
Flaky baked salmon seasoned with herbs and lemon, served alongside fluffy quinoa and a refreshing salad of cucumber, tomato, and feta. A light yet satisfying lunch.
Ingredients
- 2 pieces salmon fillets
- 1 tablespoon olive oil
- 1 whole lemon (half, sliced, half for juice)
- 0.5 teaspoon dried oregano
- teaspoon salt (to taste)
- teaspoon black pepper (to taste)
- 0.5 cup quinoa
- 1 cup water
- 0.5 whole cucumber (diced)
- 0.5 cup cherry tomatoes (halved)
- 0.25 piece red onion (small, finely diced)
- 0.25 cup feta cheese (crumbled)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon red wine vinegar
How to cook
- 1
Preheat oven to 400°F (200°C). Cook quinoa according to package directions. Set aside.
- 2
Place salmon fillets on a baking sheet. Drizzle with 1 tablespoon olive oil, half of the lemon juice, oregano, salt, and pepper. Top with lemon slices. Bake for 12-15 minutes, or until cooked through and flaky.
- 3
While salmon bakes, prepare the salad: In a bowl, combine diced cucumber, halved cherry tomatoes, finely diced red onion, crumbled feta cheese, chopped parsley, and red wine vinegar. Toss gently.
- 4
Serve baked salmon with a side of fluffy quinoa and the fresh cucumber-tomato salad.
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