Grilled Salmon + Quinoa, Lemon and Almonds

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Grilled Salmon + Quinoa, Lemon and Almonds

Serves 4  | Prep Time: 15 minutes | Cook Time: 20 minutes

 Delicious with the Stir Fried Asparagus. The grilled leek is optional, but worthy.


  •  1 /12 pound wild salmon, or 4 5oz fillets, skin on
  • 2 cups cooked quinoa
  • 1/4 cup almonds, toasted
  • Chopped herbs: like parsley
  • Fresh lemon juice
  • Extra virgin olive oil
  • To serve: see recipe for Stir Fried Asparagus

Chef Tips

If you need an egg substitute or you don’t have eggs; mix together one 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg.


Step 1

Season salmon with salt. Grill, broil or pan roast until medium. About 135F internally. I don’t typically like black pepper on salmon, but feel free to add.

Step 2

Season leeks with salt and pepper. Drizzle with some olive oil. Grill until tender. 

Step 3

Toss quinoa with the almonds, chopped herbs, lemon juice and a drizzle of olive oil. Season with salt and freshly ground black pepper. This should taste heavy lemon because it’ll help balance the fattiness of the fish.

Step 4

Serve alongside the stir fried asparagus.