Roasted Salmon, Quinoa "Tabbouleh" and Dill Yogurt

May 13, 2021 / By Foodland

Roasted Salmon, Quinoa "Tabbouleh" and Dill Yogurt

In episode 27 of Home Cooking with Foodland, Chef Keoni rings in the new year with his tips for a flaky and tender salmon. Paired with fluffy and flavorful quinoa 'tabbouleh" and a dill yogurt dressing. 
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 4 Servings


  • Roasted Salmon
  • 1 pound fresh salmon filet(skin off, pin bones removed)
  • salt & pepper(as needed)
  • extra virgin olive oil(as needed)
  • Quinoa “Tabbouleh”
  • 2 cups cooked quinoa(made according to package instructions)
  • 1 cup diced cucumber
  • 0.5 cup cooked chickpeas(or other bean)
  • 0.5 cup parsley(chopped)
  • 5 pitted kalamata olives(chopped)
  • 1 yellow pepper(cleaned, seeded and minced)
  • 0.5 cup tomatoes
  • 2 tablespoons fresh lemon juice
  • salt & pepper(as needed)
  • extra virgin olive oil(as needed)
  • Dill Yogurt
  • 1 cup Greek yogurt
  • 1 tablespoon chopped fresh dill or dried dill
  • 1 tablespoon extra virgin olive oil
  • squeeze of fresh lemon
  • Salt and Pepper, as needed


Roasted Salmon

  1. Preheat oven to 400 degrees.
  2. Place the salmon skin side down on a piece of foil that’s been lightly sprayed with pan release.
  3. Season with salt and pepper and drizzle with extra virgin olive oil.
  4. Place in the oven and bake for 10-15 minutes, or until the salmon filet is 120 degrees F.
  5. Remove and set side.

Quinoa “Tabbouleh”

  1. Combine the quinoa, cucumber, chick peas, parsley, olives, pepper, tomato and lemon.
  2. Season with olive oil, salt and pepper.
  3. Mix well, taste and adjust seasoning.

Dill Yogurt

  1. Combine ingredients and adjust for seasoning with salt and pepper.
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!