Weeknight Summer Salmon with Local Veggies, Hummus and Quinoa

Name: Weeknight Summer Salmon with Local Veggies, Hummus and Quinoa
Ingredients: 1 1/2 pounds Faroe Island Salmon ((See Notes)); 1 1/2 teaspoons extra virgin olive oil; 1/4 teaspoon Kashmiri - ground chiles ((or mildly spicy chili powder or smoked paprika) See Notes ); 1/4 teaspoon Italian seasonings; 1/4 teaspoon sea salt; 2/3 cups sliced cucumbers (1/4 Inch thick, preferably thin skinned); 2/3 cups colorful cherry tomatoes (cut in half ); 12 small cherry tomatoes (Optional: to roast ); 1/2 cup cooked quinoa ((Make a day or two before serving for ease)); 1 recipe Karen's Lemon-Dijon Vinaigrette (see link in Notes; use a few tablespoons ); 1 1/2 tablespoons fresh herb leaves: basil, oregano and thyme; 3/4 cup Hummus (see recipe in Notes: Karen's Quick Perfect Hummus)

By Karen Sheer

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Aug 27, 2026

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Grilled Salmon sits on Creamy Hummus, adorned with Cucumbers and Cherry Tomatoes, Dotted with Quinoa and Finished with a Lemon-Dijon Vinaigrette. Weeknight Summer Salmon has all the flavor with wonderful textures – and light for the season!

**Weeknight Summer Salmon with Local Veggies, Hummus and Quinoa**

How to Make:

This is the order of how ALL THE ELEMENTS ARE LAYERED ON THE PLATE:

Creamy Hummus is spooned on half the plate.
Place sliced Cucumbers and Cherry Tomatoes on top (add roasted tomatoes too)
Place Grilled Salmon next to the Hummus & Veggies
Scatter Cooked Chickpeas and Quinoa around the plate
Drizzle the Dijon Lemon Vinaigrette over all
Add Herb Leaves – I use basil, purple basil, greek oregano and thyme
OPTION: I like to slow roast some tomato halves – so their natural sugars caramelize

THE Ultimate HEALTHY, DELICIOUS and LIGHT SUMMER DINNER!

The Ingredients:

Elements:

Sliced Local Cucumbers (I used Mojito variety I grew!)
Cherry Tomatoes – I roasted some for texture and deep caramelized flavor + halved fresh colorful cherry tomatoes
Creamy Hummus (see my recipe!) + some whole chickpeas from the can
Cooked organic Quinoa
Karen’s Lemon-Dijon Vinaigrette
1 1/2 pounds Faroe Island Salmon ~ I grill (you can roast or pan-fry)

Karen's Simple Emulsified Dijon Vinaigrette — **Karen’s Simple Emulsified Lemon-Dijon Vinaigrette**

Simple to prepare – No heavy sauce – just pure healthy flavor!

Karen's Easy Basic Hummus Recipe — **Karen’s Quick Perfect Hummus**

I make in my 3 1/2 cup food processor for easy clean up!

Marinating salmon for - Weeknight Summer Salmon with Local Veggies, Hummus and Quinoa — A quick layer of Extra Virgin Olive Oil – add seasonings: Kashmiri ground chilis, Italian seasonings and a sprinkling of Sea Salt. These are smoking chips soaking for the grill.
*Ready to grill – can roast or pan-fry too.*

What make this recipe FABULOUS?

Strategic Layers & Textural Variety!
Mostly – these Fresh Ingredients are in harmony with each other. No heavy sauces, the dish relies on my Lemon-Dijon Vinaigrette as a finishing element – and to offer an extra zesty flavor. Perfect for Summer, or when you want a light meal with fresh ingredients.
I grilled the salmon with Hickory smoking chips for savory richness.

I grew these Mojito Cucumbers, Cherry Tomatoes and all the Herbs in my garden… it’s been a plentiful harvest!

A Luxurious Dish for a Weeknight!

Like eating in a restaurant…at home!

Timing: For ease, make the main elements ahead of time – then cook Salmon; add on top and enjoy.
Hummus, Sliced Veggies and Lemon- Dijon Vinaigrette are what can be made ahead of time. These elements can be doubled for another day.

**Weeknight Summer Salmon – I have cooked to medium-rare**

ALSO SEE RECIPE : Weeknight Salmon Au Gratin with Lightened-Up White Wine Sauce and Spinach

ALL MY Fish & Shellfish RECIPES