Easy Honey Salmon with Quinoa Salad

Welcome to a delightful adventure in your kitchen! Today, I'm sharing my all-time favorite recipe: Easy Honey Salmon with Quinoa Salad. Not only does this dish come together effortlessly, but it also bursts with refreshing flavors, nourishing ingredients, and vibrant colors. Whether you’re new to cooking or a seasoned foodie looking for a healthy new dish, you’ll love how this bright meal blends sweet, savory, and zesty notes in every bite. Best of all, it’s perfect for busy weeknights and special occasions alike.

Why You Will Love This Recipe:

Chances are you’re searching for something healthy and delicious that doesn’t take hours to prepare. Look no further! This recipe is quick, uses simple staple ingredients, and is packed with nutrients. You’ll savor the slightly caramelized honey glaze on the salmon, while the quinoa salad keeps things light, fresh, and satisfying. Plus, thanks to minimal cleanup, you’ll have more time to enjoy your evening!

Ingredients:

For the Honey Salmon:

• 4 skinless salmon fillets (about 6 oz each)
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• Juice of half a lemon
• 2 garlic cloves, minced
• Salt and black pepper, to taste

For the Quinoa Salad:

• 1 cup quinoa (rinsed)
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• Juice of one lemon
• Salt and pepper, to taste

How to Make (Step-by-Step):

1. Prepare the Quinoa:

First, rinse your quinoa under cold running water. In a small saucepan, combine quinoa and water, then bring to a boil. After reaching a boil, reduce heat to low, cover, and simmer for 10-12 minutes until the water is absorbed and quinoa is fluffy. Remove from heat and let quinoa rest for 5 minutes.

2. Make Salmon Marinade:

While the quinoa cooks, whisk together honey, Dijon mustard, lemon juice, olive oil, garlic, salt, and pepper in a small bowl.

3. Prepare and Bake Salmon:

Preheat your oven to 400°F (200°C). Arrange salmon fillets on a parchment-lined baking sheet. Brush generously with the honey marinade. Make sure to coat each fillet evenly for best flavor. Bake salmon for 12-15 minutes, or until the flesh flakes easily with a fork.

4. Assemble Quinoa Salad:

While salmon bakes, transfer cooked quinoa to a large bowl. Add cherry tomatoes, cucumber, red onion, parsley, and feta. Drizzle with olive oil and lemon juice. Toss until everything is evenly combined. Season with salt and black pepper as needed.

5. Serve:

By now, the kitchen will smell amazing! Plate a generous scoop of quinoa salad and top each portion with a piece of honey salmon. Add a wedge of lemon if you wish—then dig in!

Expert Tips:

• For the most flavorful salmon, let it marinate for 10 minutes before baking.
• Don’t overcook the salmon; start checking at the 12-minute mark.
• Use a fork to fluff the quinoa as soon as it’s done for the best texture.
• If you don’t have fresh parsley, try cilantro or dill instead.
• Taste the salad and adjust lemon and salt to your preference.

Recipe Variations:

• Instead of honey, try maple syrup for a slightly different sweetness.
• Swap salmon for trout or another flaky fish.
• For extra crunch, add chopped nuts like almonds or pistachios to the salad.
• Toss in additional veggies such as bell peppers, spinach, or avocado as you like.
• Make it dairy-free by omitting feta.

Storage and Reheating:

Place leftovers in an airtight container and refrigerate for up to 2 days. Salmon can be gently reheated in the oven at 300°F (150°C) for 8–10 minutes or enjoyed cold atop the salad. Quinoa salad is best served fresh but holds up well in the fridge, too.

Serving Suggestions:

Serve this meal with grilled asparagus or a simple green salad if you want even more vegetables. For a refreshing finish, pair with iced herbal tea or citrusy sparkling water.