Lemon Herb Grilled Salmon with Quinoa Salad

1.In a small bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, oregano, thyme, salt, and black pepper to create a marinade.

2.Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.

3.While the salmon is marinating, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

4.Remove the quinoa from heat and let it sit covered for 5 minutes. Fluff with a fork and transfer to a large bowl to cool.

5.Once the quinoa has cooled, add the cherry tomatoes, cucumber, red onion, parsley, and feta cheese. Toss gently to combine and set aside.

6.Preheat the grill to medium-high heat. Remove the salmon from the marinade and place it on the grill. Grill for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

7.To serve, place a generous scoop of quinoa salad on each plate and top with a grilled salmon fillet. Garnish with additional lemon wedges if desired.