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Salmon with Yogurt and Mint Sauce Accompanied by Quinoa in Dill Vinaigrette

Name: Salmon with Yogurt and Mint Sauce Accompanied by Quinoa in Dill Vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 100 grams quinoa; 200 grams salmon; 0.5 unit zucchini; 125 ml Greek yogurt; 5 g mint, chopped; 2 g dill, finely chopped; 12 ml balsamic vinegar; 1 clove garlic, peeled; 200 ml water; 50 ml water; 20 ml olive oil; 15 ml olive oil; 15 ml olive oil; 1 gram salt; 1 gram pepper

An easy and quick dish that combines a juicy grilled salmon with a creamy yogurt and mint sauce, accompanied by light quinoa with a dill vinaigrette and sautéed zucchini. Ideal for a healthy meal in under 30 minutes.

Servings: 2
Prep: 10 min
Cook: 15 min

Ingredients

100 grams quinoa
200 grams salmon
0.5 unit zucchini
125 ml Greek yogurt
5 g mint, chopped
2 g dill, finely chopped
12 ml balsamic vinegar
1 clove garlic, peeled
200 ml water
50 ml water
20 ml olive oil
15 ml olive oil
15 ml olive oil
1 gram salt
1 gram pepper

Instructions

In a saucepan, add the water, a pinch of salt, and the quinoa. Bring to a boil, then cook over medium-low heat for 12 minutes with the lid on. Fluff with a fork and let rest with the lid on until serving.
Cut the zucchini in half lengthwise using a peeler to obtain ribbons, set aside. Dice one of the halves into 1–2 cm cubes. In a frying pan, heat a drizzle of oil over medium-low heat and sauté the zucchini ribbons for 2–3 minutes until golden. Season with salt and pepper and set aside off the heat.
Prepare the vinaigrette: remove and finely chop half of the dill. In a measuring jug, add the balsamic vinegar, peeled garlic, water for the sauce, and a drizzle of oil. Blend with an immersion blender until smooth. Add half of the vinaigrette to the saucepan with the quinoa and mix well.
Season the salmon with salt and pepper. In the same pan, heat a drizzle of oil over medium-high heat and cook the salmon for 2 minutes per side, until golden on the outside and cooked through.
Prepare the yogurt and mint sauce: remove and chop half of the mint. In a bowl, mix the Greek yogurt, chopped mint, and a drizzle of oil. Season with salt and pepper and mix well. Meanwhile, add the zucchini cubes to the quinoa, mix, and let rest covered until serving.
Plate: serve the quinoa with dill vinaigrette on one side of the plate and top with the zucchini ribbons. Place the salmon on the other side and drizzle with the remaining vinaigrette. Serve the yogurt and mint sauce alongside the salmon.

Nutrition (per serving)

Calories: 631 kcal
Protein: 34 g
Carbohydrates: 38 g
Fat: 37 g
Fiber: 4 g