Simple and straightforward, this recipe features healthy salmon that’s packed with omega-3 fatty acids and protein. Serve with superfood quinoa and you’ve got a nutritious, delicious dinner.
Serves: 4
Difficulty: Easy
Cook time: 30 min
Ingredients
Salmon
4, 6 oz salmon fillets
1 t ea salt and pepper
1 T olive oil
1 T butter
1/2 yellow onion, cut into strips pole to pole
1/4 c pure maple syrup
2 T gluten-free Tamari sauce
Roasted Carrots and Parsnips
6-8 sm carrots, peeled and tops trimmed
6-8 sm parsnips, peeled and tops trimmed
2 T extra virgin olive oil
pinch ea salt and ground pepper
Green Onion and Parsley Quinoa
1 c tri-color (rainbow) quinoa
2 c water
1/2 t salt
2 T fresh parsley, chopped
2 green onions, chopped
Steps
Salmon
Preheat oven to 350 degrees. Season salmon fillets with salt and pepper on top and sides. Heat olive oil and butter in a large ovenproof or cast iron skillet. Add onion and sauté quickly over med heat until it begins to darken and soften, approx. 4 min. Push onion to one side and add salmon fillets, upside down. Sear 2 min undisturbed. Turn fillets, drizzle with maple syrup and tamari, and finish in oven until internal temp reaches 145 degrees, approx. 8 min. Plate with onions and drizzle with pan sauce. Serve with Roasted Carrots and Parsnips and a side of Green Onion and Parsley Quinoa.
Roasted Carrots and Parsnips
Preheat oven to 350 degrees. Toss carrots and parsnips with oil, salt and pepper. Roast 20-25 min until softened and caramelized. Serve immediately.
Green Onion and Parsley Quinoa
Bring quinoa and water to a boil. Add salt and cover, turning heat to low. Cook until water is absorbed, approx. 30 min. Toss with parsley and onions. Serve immediately.
