Salmon with Quinoa and Avocado Sauce

Soak the quinoa in cold water for 10 minutes. Then drain it, place it in 300 ml of boiling salted water, and simmer, covered, for 15 minutes. Turn off the heat and let it rest for another 15 minutes.

Preheat the oven to 180 °C (top and bottom heat). Pat the salmon dry with a paper towel, season with salt and ground black pepper. Place it on a baking tray lined with baking paper and, as soon as the oven is hot, bake for 15 minutes.

For the dip, blend half an avocado (pitted and peeled) with dill, Greek yogurt, olive oil, lemon juice, salt, and pepper until creamy.