Herb-Crusted Salmon with Lemon-Dill Quinoa

This flavorful dish features perfectly baked salmon coated in a fragrant herb crust, paired with a zesty lemon-dill quinoa. The combination of fresh herbs and citrus brings a refreshing twist to the traditional salmon recipe, making it both appealing and nutritious. It's a balanced meal that caters to pescatarians and those seeking a heart-healthy option.

Ingredients:

• 4 salmon fillets
• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 1 clove garlic, minced
• 1 lemon, zested and juiced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and stir in lemon juice, zest, and dill.
3. In a small bowl, mix olive oil, Dijon mustard, parsley, chives, garlic, salt, and pepper.
4. Place salmon fillets on a baking sheet lined with parchment paper. Spread the herb mixture evenly over the top of each fillet.
5. Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork.
6. Serve the herb-crusted salmon over a bed of lemon-dill quinoa.