Honey Mustard Salmon with Mango Quinoa
In this quick and flavorful 30-minute dinner, grilled salmon brushed with a sweet and tangy honey mustard glaze pairs perfectly with a vibrant quinoa salad. The salad features juicy mango, crunchy almonds, and a hint of heat from fresh jalapeño, creating a balanced meal that’s both nourishing and delicious.
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This quick fish dinner is ready in just 30 minutes, making it a perfect choice for busy weeknights.
Packed with protein from salmon and quinoa, it helps keep you full, strong, and energized.
Fresh mango and a touch of jalapeño bring a bright, refreshing flavor with just the right amount of spice.
Ingredients
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1 (8-ounce) skinless salmon fillet, fresh or frozen
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2 teaspoons honey
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2 teaspoons spicy brown mustard
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1 large garlic clove, minced
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⅔ cup cooked quinoa, cooled
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½ cup chopped fresh or thawed frozen mango
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1–2 tablespoons seeded, finely chopped jalapeño pepper
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1 tablespoon sliced almonds, toasted
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1 teaspoon olive oil
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⅛ teaspoon salt
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Pinch of black pepper
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2 tablespoons chopped fresh cilantro
Directions
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Prepare the salmon: If frozen, thaw completely, rinse, and pat dry. In a small bowl, mix honey, mustard, and garlic. Brush both sides of the salmon with the mixture.
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Grill the salmon: Heat a gas or charcoal grill to medium. Place the salmon directly on the rack and grill, covered, for 4–6 minutes per ½ inch of thickness, turning once, until the fish flakes easily with a fork.
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Make the quinoa salad: In a bowl, combine quinoa, mango, jalapeño, almonds, olive oil, salt, and black pepper. Toss well, then top with chopped cilantro.
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Serve: Plate the grilled salmon with the quinoa salad on the side for a balanced, protein-packed meal.
Nutrition Facts (per serving)
| 326 | Calories |
| 12g | Fat |
| 27g | Carbs |
| 26g | Protein |