Herb-Crusted Salmon with Quinoa Salad

Preheat the oven to 200°C (400°F).

Rinse the quinoa under cold water and cook it in a pot with 500 ml of water. Bring to a boil, then reduce to a simmer and cover for 15 minutes until the water is absorbed.

While the quinoa is cooking, finely chop the parsley, dill, and garlic. In a bowl, mix them with breadcrumbs, salt, and pepper.

Place the salmon fillets on a baking tray lined with parchment paper. Drizzle with olive oil and press the herb mixture onto the top of each fillet.

Bake the salmon in the preheated oven for 15-20 minutes, until the salmon is cooked through and the topping is golden brown.

While the salmon is baking, chop the cherry tomatoes and cucumber for the salad. In a large bowl, combine the cooked quinoa, tomatoes, cucumber, and a drizzle of olive oil. Season with salt and pepper to taste.

Once the salmon is ready, remove it from the oven and let it rest for a few minutes.

Serve the herb-crusted salmon on a plate alongside a generous portion of quinoa salad. Garnish with lemon wedges.