# What You'll Need:
→ Salmon
01 - 4 skinless salmon fillets, 4.2 oz (120 g) each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - Zest of 1 lemon
→ Quinoa
06 - 1 cup quinoa, rinsed
07 - 2 cups water
08 - 1/4 teaspoon salt
→ Salad
09 - 4 cups mixed salad greens (arugula, spinach, romaine)
10 - 1 cup fresh herbs, chopped (parsley, dill, mint, basil)
11 - 1/2 cup cherry tomatoes, halved
12 - 1/2 cucumber, sliced
13 - 1/4 small red onion, thinly sliced
→ Citrus Vinaigrette
14 - 3 tablespoons extra virgin olive oil
15 - 3 tablespoons fresh lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon honey
18 - 1 garlic clove, finely minced
19 - 1/4 teaspoon salt
20 - 1/4 teaspoon black pepper
# How-To Steps:
01 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and cool slightly.
02 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Place salmon fillets on the tray, drizzle with olive oil, sprinkle with salt, pepper, and lemon zest. Bake for 12 to 15 minutes, or until salmon is just cooked through and flakes easily.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
04 - In a large bowl, combine mixed greens, chopped herbs, tomatoes, cucumber, red onion, and cooked quinoa. Drizzle with half the vinaigrette and toss gently to combine.
05 - Divide the salad among plates. Top each with a warm salmon fillet. Drizzle remaining vinaigrette over the salmon and serve immediately, garnished with extra fresh herbs if desired.
