Herb-Crusted Salmon with Lemon-Dill Quinoa

This gourmet dish features tender salmon fillets topped with a fragrant herb crust, paired with a refreshing lemon-dill quinoa. The combination of fresh herbs, zesty lemon, and nutty quinoa creates a delightful balance of flavors and textures, making it a perfect option for a healthy yet indulgent meal.

Ingredients:

• 4 salmon fillets
• 1 cup quinoa
• 2 cups vegetable broth
• 1 lemon (zested and juiced)
• 2 tablespoons fresh dill (chopped)
• 2 tablespoons fresh parsley (chopped)
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 clove garlic (minced)
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water and then combine it with vegetable broth in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy.
3. In a small bowl, mix the olive oil, Dijon mustard, minced garlic, lemon zest, dill, parsley, salt, and pepper to create the herb crust.
4. Place the salmon fillets on a baking sheet lined with parchment paper. Spread the herb mixture evenly over the top of each fillet.
5. Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
6. Once the quinoa is cooked, stir in the lemon juice and season with salt and pepper to taste.
7. Serve the herb-crusted salmon on a bed of lemon-dill quinoa, garnished with lemon wedges.