Fish and Quinoa Salad

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over the fillets and season with salt and pepper to taste.

3. 3

   Bake the salmon in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.

4. 4

   While the salmon is baking, prepare the quinoa according to the package instructions. Once cooked, let it cool slightly.

5. 5

   In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, and red onion.

6. 6

   In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and chopped fresh dill. Pour this dressing over the quinoa mixture and toss to combine.

7. 7

   Season the quinoa salad with salt and pepper to taste.

8. 8

   Once the salmon is done, let it cool slightly and then flake it into large chunks.

9. 9

   Gently fold the flaked salmon into the quinoa salad.

10. 10

    Serve the Fish and Quinoa Salad immediately, or refrigerate it for up to 2 days.