Heart-Healthy Grilled Salmon with Quinoa Salad

1.Preheat your grill or grill pan to medium-high heat (about 400°F/200°C).

2.In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool slightly.

3.While the quinoa cooks, pat the salmon fillets dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil. Sprinkle with garlic powder, dried oregano, black pepper, and salt (if using).

4.Lightly oil the grill grates. Place salmon fillets on the grill and cook for 4–5 minutes per side, or until the fish flakes easily with a fork and has attractive grill marks. Remove from the grill and let rest for a few minutes.

5.In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with the remaining 1 tablespoon olive oil, lemon juice, and lemon zest. Toss gently to combine and season with additional pepper or salt to taste, if desired.

6.To serve, spoon the quinoa salad onto plates and top each with a grilled salmon fillet. Garnish with lemon wedges and extra parsley if desired.