Mediterranean Salmon and Quinoa Salad

1.Preheat your oven to 400°F (200°C).

2.Rinse the quinoa under cold water and drain.

3.In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

4.While the quinoa is cooking, prepare the salmon. Place the sockeye salmon fillets on a baking sheet lined with parchment paper.

5.Drizzle the salmon with olive oil, and season with salt, pepper, garlic powder, and half of the dried oregano. Rub the seasoning into the salmon for even coverage.

6.Roast the salmon in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

7.In a large bowl, combine the cooked quinoa, diced red and orange bell peppers, and chopped green onions.

8.In a small bowl, whisk together the remaining olive oil, lemon juice, and the rest of the dried oregano. Pour this dressing over the quinoa salad and toss to combine.

9.Once the salmon is done, remove it from the oven and let it cool slightly before flaking it into large pieces.

10.Gently fold the flaked salmon into the quinoa salad, being careful not to break it up too much.

11.Serve the Mediterranean Salmon and Quinoa Salad warm or at room temperature, garnished with additional green onions if desired.