Herb-Crusted Salmon with Lemon-Dill Quinoa

This dish features a perfectly baked salmon fillet, coated in a fragrant herb crust that includes fresh parsley and thyme, providing a delightful crunch and a burst of flavor. Served alongside a fluffy lemon-dill quinoa, this recipe marries traditional cooking techniques with a modern twist, ensuring a well-balanced meal that is both nutritious and satisfying. It's a fantastic option for pescatarians and anyone looking for a heart-healthy dinner.

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
• 1 tablespoon fresh thyme, chopped
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water and combine it with the vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy.
3. In a bowl, mix the breadcrumbs, chopped herbs, lemon zest, olive oil, salt, and pepper.
4. Place the salmon fillets on a baking sheet lined with parchment paper. Squeeze lemon juice over the fillets, then press the herb breadcrumb mixture onto the top of each fillet.
5. Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
6. Once the quinoa is cooked, fluff it with a fork and stir in the lemon juice and remaining dill. Season with salt and pepper to taste.
7. Serve the herb-crusted salmon over a bed of lemon-dill quinoa.