Brain Healthy Dinner – Grilled Salmon and Quinoa

Looking for an easy way to support your brain’s health? Enjoy this nutritious and delicious dinner recipe! Grilled salmon provides omega-3 fatty acids, which are beneficial for brain health. Quinoa offers a good source of protein and complex carbohydrates, supporting sustained energy levels. The roasted vegetables contribute essential vitamins, minerals, and antioxidants that promote overall brain health.

Grilled Salmon with Quinoa and Roasted Vegetables


  • 2 salmon fillets (wild-caught)
  • 1 cup quinoa
  • 2 cups water or low-sodium vegetable broth
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup cherry tomatoes (halved)
  • 1 red bell pepper (sliced)
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh lemon wedges for serving
  • Fresh parsley or basil for garnish (optional)



Preheat the grill to medium-high heat.

Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for a few minutes.

Meanwhile, in a large bowl, toss the broccoli florets, cauliflower florets, cherry tomatoes, and red bell pepper with olive oil, minced garlic, dried oregano, salt, and pepper.

Place the seasoned vegetables on a baking sheet and roast in the oven at 400°F (200°C) for about 20-25 minutes, or until the vegetables are tender and lightly browned.

While the vegetables are roasting, season the salmon fillets with salt and pepper. Grill the salmon on the preheated grill for about 4-5 minutes per side, or until cooked through and flaky.

Once the quinoa is cooked, fluff it with a fork and divide it among serving plates. Top each plate with a grilled salmon fillet and a portion of the roasted vegetables.

Serve this brain-healthy dinner with fresh lemon wedges for squeezing over the salmon and garnish with fresh parsley or basil, if desired.




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