Smoky Paprika Roasted Halibut with Quinoa Salad

If you're looking for a dish that combines vibrant flavors with healthy ingredients, look no further than this Smoky Paprika Roasted Halibut with Quinoa Salad. The halibut, a mild and flaky white fish, is elevated by a smoky paprika rub that adds depth and warmth to each bite. Paired with a refreshing quinoa salad, packed with colorful vegetables and a zesty dressing, this meal is not only delicious but also nutritious. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress your family and friends while keeping your taste buds satisfied.

Ingredients

For the Smoky Paprika Roasted Halibut:

• 4 halibut fillets (about 6 ounces each)

• 2 tablespoons olive oil

• 2 teaspoons smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Lemon wedges, for serving

For the Quinoa Salad:

• 1 cup quinoa, rinsed

• 2 cups vegetable broth or water

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1 bell pepper (red or yellow), diced

• 1/4 red onion, finely chopped

• 1/4 cup fresh parsley, chopped

• 1/4 cup feta cheese, crumbled (optional)

For the Dressing:

• 3 tablespoons olive oil

• 2 tablespoons lemon juice

• 1 teaspoon Dijon mustard

• Salt and pepper to taste

Instructions

1. Prepare the Quinoa Salad:

   • In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool slightly.

   • In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and feta cheese (if using). Set aside.

2. Make the Dressing:

   • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper. Pour the dressing over the quinoa salad and toss to combine. Adjust seasoning if necessary.

3. Prepare the Halibut:

   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

   • In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the halibut fillets with olive oil, then coat them evenly with the spice mixture.

   • Place the halibut fillets on the prepared baking sheet and roast in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.

4. Serve:

   • Divide the quinoa salad among plates and top with the smoky paprika roasted halibut. Serve with lemon wedges on the side for an extra burst of flavor.

Enjoy this delightful and healthy meal that brings together the rich smokiness of the halibut and the fresh, vibrant flavors of the quinoa salad!