Flaky oven-baked salmon fillets seasoned with Mediterranean herbs, served over fluffy lemon-herb quinoa with roasted cherry tomatoes and kalamata olives. A heart-healthy dinner that is as beautiful as it is delicious.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cook quinoa in vegetable broth according to package directions. Once cooked, fluff with a fork and stir in lemon zest, half the lemon juice, 1 tablespoon olive oil, and fresh dill. Set aside.
Pat salmon fillets dry. Rub with remaining olive oil, smoked paprika, minced garlic, oregano, salt, and pepper.
Arrange salmon on the prepared baking sheet. Scatter cherry tomatoes and olives around the fillets. Drizzle tomatoes with a little olive oil.
Bake for 20-25 minutes until salmon flakes easily with a fork and tomatoes are blistered.
Divide lemon-herb quinoa among plates. Top each with a salmon fillet and spoon roasted tomatoes and olives over the top.
Squeeze remaining lemon juice over the dish. Garnish with crumbled feta and fresh parsley. Serve immediately.