Herb-Crusted Salmon with Citrus Quinoa Salad

This delightful dish features a perfectly baked salmon fillet, encrusted with fresh herbs and spices, served alongside a refreshing citrus quinoa salad. The combination of flavors is both traditional and innovative, with the brightness of citrus enhancing the rich, buttery taste of the salmon. It's a balanced meal that is not only satisfying but also meets various dietary requirements, making it a great option for health-conscious diners.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 orange, juiced and zested
• 1 lemon, juiced and zested
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1 avocado, diced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix olive oil, dill, parsley, chives, garlic powder, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper and brush the herb mixture over each fillet.
4. Bake the salmon for 12-15 minutes or until cooked through and flakes easily with a fork.
5. Meanwhile, cook the quinoa: In a saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and liquid is absorbed.
6. In a large bowl, combine the cooked quinoa, orange juice and zest, lemon juice and zest, red onion, cherry tomatoes, cucumber, and avocado. Toss gently to combine.
7. Serve the herb-crusted salmon on a plate with a generous serving of the citrus quinoa salad on the side.