Ingredients:

  • Two 5-oz Skin-on Salmon Fillets (center-cut preferred)
  • 1 tbsp Fresh Dill, chopped (plus extra for garnish)
  • 1 tsp Lemon Zest (from 1/2 a lemon)
  • 1 tbsp Olive Oil (light, for searing)
  • 1/2 tsp Kosher Salt (for salmon)
  • 1/4 tsp Freshly Ground Black Pepper (for salmon)
  • 5 cups Cooked Quinoa, cooled slightly
  • 1/2 cup Cucumber, finely diced (English or Persian)
  • 1/4 cup Feta Cheese, crumbled
  • 2 tbsp Fresh Parsley, chopped (flat-leaf Italian)
  • 1 tbsp Red Onion, finely minced
  • 2 tbsp Extra Virgin Olive Oil (for vinaigrette)
  • 1 tbsp Fresh Lemon Juice (for vinaigrette)
  • 1 tsp Dijon Mustard
  • Pinch of Salt and Pepper (for vinaigrette)

Instructions:

  1. Combine Quinoa Base: In a large mixing bowl, combine the cooled cooked quinoa, diced cucumber, crumbled feta cheese, chopped parsley, and minced red onion.
  2. Whisk Vinaigrette: In a separate small bowl, whisk together the 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, and a pinch of salt and pepper until emulsified. Pour the vinaigrette over the quinoa mixture and gently fold until coated. Set aside.
  3. Preheat and Season Salmon: Preheat the oven to 400°F (200°C). Pat the salmon fillets completely dry (crucial for crisp skin). Combine the chopped dill and lemon zest in a small dish.
  4. Sear the Skin: Heat 1 tbsp of light olive oil in an oven-safe skillet over medium-high heat until shimmering. Season the flesh side of the salmon with salt and pepper. Place the fillets skin-side down in the hot pan. Sear undisturbed for 3–4 minutes until the skin is golden and crispy.
  5. Season and Finish: Turn off the heat. Sprinkle the lemon-dill zest mixture over the top (flesh side) of the fillets.
  6. Bake: Transfer the entire skillet to the preheated oven. Bake for 6–8 minutes, until the salmon is opaque throughout and flakes easily (internal temperature 145°F / 63°C).
  7. Assembly: Spoon an equal portion of the Herby Feta Quinoa onto the base of two bowls. Carefully lift the cooked salmon fillets from the pan and place one on top of the quinoa in each bowl.
  8. Garnish: Drizzle any residual pan juices (the flavorful oil) over the salmon. Garnish with an extra sprinkle of fresh dill and a wedge of lemon. Serve immediately.