Grilled Salmon with Quinoa and Steamed Vegetables
This Grilled Salmon with Quinoa and Steamed Vegetables is a nutritious and satisfying meal that's perfect for weight loss. The grilled salmon provides a good source of protein and healthy fats, while the quinoa offers complex carbohydrates and fiber. The steamed vegetables add vitamins, minerals, and fiber, making this dish a well-rounded option for anyone looking to lose weight.
Equipment
- Grill for grilling salmon
- Shallow dish for marinating salmon
- Medium saucepan for cooking quinoa
- Steamer basket for steaming vegetables
- Knife and cutting board for slicing vegetables
- Measuring cups and spoons
Ingredients
- 4 salmon fillets
- 1 lemon juiced and zested
- 2 garlic cloves minced
- 2 tbsp olive oil
- 1 tsp dried dill
- Salt and pepper to taste
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 1 bunch of broccoli cut into florets
- 1 bunch of carrots sliced
- 1 bunch of green beans trimmed
- 1 tbsp lemon juice
- Fresh parsley chopped (for garnish)
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, combine lemon juice, lemon zest, minced garlic, olive oil, dried dill, salt, and pepper.
- Place salmon fillets in a shallow dish and pour the marinade over them. Marinate for 15-30 minutes.
- In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- While the quinoa is cooking, steam the broccoli, carrots, and green beans until tender-crisp, about 5-7 minutes.
- Grill the marinated salmon fillets for 4-5 minutes per side, or until cooked through and easily flaked with a fork.
- Divide the cooked quinoa, steamed vegetables, and grilled salmon among 4 plates.
- Drizzle with lemon juice and garnish with chopped fresh parsley before serving.
Notes
You can add other herbs and spices to the marinade for extra flavor, such as paprika, cumin, or thyme.
Feel free to substitute other vegetables based on your preferences or what's in season.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.