Salmon with quinoa and avocado dip

Soak the quinoa in cold water for 10 minutes. Then drain it, place it in 300 ml of lightly salted, boiling water, and cook covered over low heat for 15 minutes. Turn off the stove and let it stand for another 15 minutes under the lid.

Preheat the oven to 180 °C (top and bottom heat). Pat the salmon dry with paper towels, then season with salt and ground pepper. Place on a baking sheet lined with parchment paper and bake for 15 minutes.

For the dip, blend the pitted and peeled half avocado with dill, yogurt, olive oil, lemon juice, and a pinch of salt and pepper each.