Finishing a salad with lemon and mint instantly makes it feel more light and fresh - try it, we dare you! If you start with premade quinoa, dinner will come together even more quickly! Add a handful of blueberries for a little sweetness!
- 2 cups Water
- 1 clove of Garlic – Minced
- 1 cup White Quinoa
- 1 Lemon – juiced and zested divided
- 2-4 6 oz Salmon Fillets
- drizzle of Olive Oil
- pinch of Cayenne Pepper
- pinch of Salt
- 1 Cucumber - sliced
- 2-3 Carrots – cut into matchsticks or peeled into strips
- 1 pint Cherry Tomatoes
- 4 cups Baby Arugula
- 4 cups Baby Iceberg
- Fresh Mint Leaves
Prepare the quinoa first so it has time to cool down. In a pot add your 2 cups of water and minced garlic, bring it up into a boil. Add in quinoa. Cook according to the directions on your quinoa package. Once it's fluffed add in 1/2 of freshly squeezed lemon juice. If you want an extra pop – add in some lemon zest as well. Stir and let it cool down.
Brush the top of your salmon with olive oil, sprinkle a pinch of salt and a pinch of cayenne pepper.
Fire up your grill to medium high heat. Add your salmon fillets, top-side down to get clean grill marks on the top. Grill, watching the side of the fillet until it cooks about 1/3 the way up side, about 3-5 minutes. Carefully flip the salmon fillets over to the skin-side and continue to cook until done – the internal temperature should be 145F, you will notice white protein pushing out to the edges of the salmon fillet. Take off the heat and let it cool down and rest. Once it's cool to the touch, carefully peel off the skin.
In a bowl, add your arugula and salad greens. Squeeze other 1/2 of the lemon juice and a sprinkle of salt. Add in your quinoa, vegetables and toss to combine. Top with your sliced salmon and fresh mint leaves.