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Grilled Honey Dijon Salmon with Zucchini & Quinoa

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Grilled Honey Dijon Salmon with Zucchini & Quinoa

Course: Dinner
Keyword: dairy-free, gluten-free, seafood
Calorie: 400-500, Under 450
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 4
Calories: 411kcal


  • 1 cup Quinoa (dry, uncooked)
  • 1/4 cup Dijon Mustard (grainy or regular)
  • 2 tbsps Raw Honey
  • 1 lb Salmon Fillet
  • 4 Zucchini (sliced in half lengthwise)
  • 1 1/2 tsps Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt


  • Cook the quinoa according to the directions on the package and set aside. While the quinoa cooks, combine the dijon mustard and honey in a jar. Mix well and set aside.
  • Preheat the grill to medium heat.
  • Place the salmon on a grill pan or mat and brush with 2/3 of the dijon glaze. Slice the zucchinis, brush them with olive oil and add them to the grill pan/mat too. Season everything with sea salt.
  • Place the salmon and zucchini on the grill, close the lid and grill for 10 to 15 minutes, or until salmon flakes with a fork and zucchini is tender. Flip the zucchini at the halfway point.
  • Remove everything from the grill and brush the salmon with the remaining dijon glaze. Divide the salmon, zucchini and quinoa onto plates and enjoy!


  • No Grill

    Bake on a sheet in the oven at 400ºF (204ºC) degrees for 15 to 20 minutes, or until fish flakes with a fork.
  • No Zucchini

    Use asparagus or green beans instead.
  • Lower Carb

    Omit the quinoa or serve with cauliflower rice instead.
  • Leftovers

    Store leftovers in an airtight container in the fridge for up to 2 to 3 days.


Serving: 4g | Calories: 411kcal | Carbohydrates: 42g | Protein: 31g | Fat: 12g | Cholesterol: 62mg | Sodium: 528mg | Fiber: 5g | Sugar: 13g | Vitamin A: 443IU | Vitamin C: 35mg | Calcium: 65mg | Iron: 4mg

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