Free
Fertility-Boosting Grilled Salmon with Quinoa
Grilled salmon fillets served over lemony quinoa with steamed broccoli and cherry tomatoes for a well-rounded dinner plate.
Servings
2 plates
Prep
15 min
Cook
20 min
This is the kind of dinner that looks like more effort than it takes — the quinoa simmers while the salmon grills, and both finish around the same time.
Salmon is a source of omega-3 fatty acids, which is why this dish fits into recipes built around fertility support, alongside the folate and fiber in the quinoa and broccoli. A squeeze of lemon and fresh parsley keep the plate bright, and the cherry tomatoes add a bit of natural sweetness against the smoky, seasoned fish.
Serve warm with extra lemon wedges on the side for anyone who likes a bit more acidity.
Ingredients
- 2 fillets salmon — about 6 oz each, skin-on
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper — to taste
- 1/8 teaspoon salt — to taste
- 1 cup quinoa — uncooked
- 2 cups vegetable broth — or water
- 1 cup steamed broccoli florets
- 1/2 cup cherry tomatoes — halved
- 1 tablespoon lemon juice — freshly squeezed
- 1 tablespoon fresh parsley — chopped
Instructions
- 1Rinse quinoa under cold water. In a medium pot, bring vegetable broth to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes or until fluffy.
- 2Preheat grill or grill pan over medium heat. Brush salmon fillets with olive oil and season with garlic powder, paprika, salt, and black pepper.
- 3Grill salmon skin-side down for 4–5 minutes per side, until cooked through and flaky.
- 4In a mixing bowl, toss cooked quinoa with steamed broccoli, cherry tomatoes, lemon juice, and parsley.
- 5Divide quinoa salad between two plates and top each with a grilled salmon fillet.
- 6Serve warm with extra lemon wedges if desired.
Nutrition
765
Calories
47g
Protein
65g
Carbs
34g
Fat
9g
Fiber