Grilled Lemon Herb Salmon with Roasted Brussels Sprouts and Quinoa

Step 1: Prepare the Lemon Herb Marinade

In a small bowl, whisk together the lemon juice, lemon zest, 2 tablespoons of olive oil, garlic, basil, parsley, salt, and pepper.

• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 2 tablespoons fresh basil (chopped)
• 2 tablespoons fresh parsley (chopped)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 2: Marinate the Salmon

Brush the salmon fillets with the lemon herb marinade and let them sit while you prepare the Brussels sprouts and quinoa.

• 4 salmon fillets

Step 3: Roast the Brussels Sprouts

Toss the halved Brussels sprouts with the remaining 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven at 400°F for 20-25 minutes, or until tender and caramelized.

• 1 pound Brussels sprouts (halved)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 4: Cook the Quinoa

Rinse the quinoa thoroughly, then combine it with the broth in a saucepan. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.

• 1 cup quinoa
• 2 cups broth

Step 5: Grill the Salmon

While the quinoa cooks, grill the salmon fillets for 4-5 minutes per side, or until they are cooked through and have grill marks.

• Marinated salmon fillets from step 2

Step 6: Serve

Serve the grilled salmon with the roasted Brussels sprouts and quinoa, and garnish with extra lemon wedges.