- Prep
- 20 min
- Cook
- 25 min
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 480 kcal
Quick summary
“This Mediterranean bowl harmonizes smoked paprika-roasted salmon fillets over a light base of quinoa grains and fresh vegetables. The Greek yogurt sauce with dill ties the composition together with clean freshness.”
What you need to know
- Salmon roasted at 200°C for 12 to 15 minutes reaches a juicy point without drying out the center of the fillets.
- Washing the quinoa in cold running water is essential to eliminate saponin and natural bitterness.
- The yogurt sauce with dill and lemon breaks the unctuousness of the healthy fat of the salmon.
Ingredients
Main
- units (approx. 150g each) Skinless salmon fillets
- cup (200g) Quinoa
- cups Water
- tablespoons Extra virgin olive oil
- tablespoons Sicilian lemon juice
- Zest of 1 Sicilian lemon
- cloves Minced garlic
- Sea salt
- Freshly ground black pepper
- teaspoon Smoked paprika
- cup Cherry tomatoes, halved
- unidade média Chopped cucumber
- unidade pequena Red onion thinly sliced
- cup Pitted black olives
- cups Spinach leaves or green leaf mix
- cup Plain Greek yogurt, no sugar
- tablespoons Fresh chopped dill
- tablespoon Fresh chopped mint (optional)
Instructions
Principal
- Pré-aqueça o forno a 200°C (400°F). Line a baking sheet with parchment paper, ensuring the salmon does not stick. In a small bowl, mix 2 tablespoons of olive oil, the lemon juice, the lemon zest, 1 minced garlic clove, salt, pepper, and smoked paprika for the salmon seasoning.
- Season the salmon fillets with this aromatic mixture, ensuring they are well coated on all sides. Place them on the prepared baking sheet, skin side down (if applicable), to bake evenly. Bake for 12-15 minutes, or until the salmon is cooked and easily flakeable with a fork.
- While the salmon bakes, rinse the quinoa in a fine sieve under cold running water until the water runs clear, eliminating any bitter taste. In a pot, add the quinoa and the 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and cook for 15 minutes, or until the water is completely absorbed by the grains.
- Turn off the heat and let the quinoa rest covered for another 5 minutes, allowing the grains to finish cooking in the steam. Next, fluff the grains with a fork, ensuring a light and airy texture. Transfer to a large bowl and let cool slightly before mixing the other bowl ingredients.
- For the creamy sauce, in a small bowl, combine the Greek yogurt, the remaining minced garlic, chopped fresh dill, and mint (if you choose to use it). Season with salt and pepper to taste, adding a drizzle of olive oil if you want a more fluid consistency and extra shine to the sauce.
- In the bowl of already prepared quinoa, add the cut cherry tomatoes, the chopped cucumber, the thinly sliced red onion, the olives, and the green leaves. Mix all ingredients gently to combine them. Distribute the quinoa and vegetable mixture equally into 4 individual bowls, creating the base for your meal.
- Place a baked and juicy salmon fillet over each portion of the quinoa and vegetable mixture. Finish with a generous spoonful of the creamy yogurt sauce and decorate with a sprig of fresh dill for a final touch. Serve immediately and enjoy a nutritious and tasty meal, made with planning and care.
Chef's tips
- Dry the salmon fillets well with paper towels before brushing with olive oil and dry seasonings.
- Let the quinoa rest for 5 minutes with the pot covered after turning off the heat to open up the grains.
- Assemble the cold vegetables around the warm quinoa to preserve the crunchy texture of the cucumber.
Variations
- Add 1/2 cup of crumbled feta cheese over the salad to introduce creamy salty notes.
- Add toasted sunflower seeds or sliced almonds to provide a crispy contrast.
- Incorporate thin strips of raw yellow bell pepper to add vibrant color and vegetable sweetness to the dish.
Substitutions
- Salmon fillets can be replaced by salmon trout fillets, fresh tilapia, or tuna loin.
- White quinoa can be swapped for brown rice, hydrated bulgur wheat, or Moroccan couscous.
- Fresh dill can be replaced by chopped mint or fresh flat-leaf parsley in the same proportion.
How to store
Store the ingredients in separate airtight containers in the refrigerator for up to 3 days. Keep the yogurt sauce separate and assemble the bowl only at the moment of consumption so the leaves don't wilt.
Can it be frozen?
Do not freeze the assembled bowl. Fresh cucumber, spinach leaves, and yogurt sauce suffer structural degradation and release liquid upon thawing. Only cooked quinoa tolerates safe freezing for 2 months.
What to serve with
Pairs with thin slices of toasted whole wheat pita bread, water flavored with lemon slices, or iced green tea.
Frequently asked questions
What is the correct ratio of water to cook fluffy quinoa?
The standard measure consists of 2 parts water to 1 part quinoa grains. Cook over low heat with the pot semi-covered for 15 minutes until the water dries and white rings appear on the grains.
Can the yogurt sauce be made with traditional skim yogurt?
Regular traditional yogurt is too fluid and leaves the bottom of the dish watery. Prefer thick plain Greek yogurt or strain regular plain yogurt in a coffee filter for 30 minutes to remove the whey.
Why does quinoa need to be rinsed before thermal preparation?
The skin of quinoa grains contains saponin, a resinous substance that gives a bitter and soapy taste. Washing in cold running water with a fine sieve eliminates this layer completely.
How to identify that the baked salmon has reached the correct cooking point?
Gently press the thickest part of the fillet with a fork; the fish slices should separate easily without falling apart into paste, displaying a slightly translucent and juicy pink center.
