Baked Salmon with Quinoa & Asparagus Basil Salad
INGREDIENTS
  • Cooking Time: 15
  • Servings: 4-6
  • Preparation Time: 15
  • Baked Salmon
  • 1/4 cup brown sugar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup soy sauce or soy sauce substitute
  • 2 tsp lemon pepper
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2 tsp garlic powder
  • 4 (6 oz) thawed salmon fillets
  • Asparagus Basil Salad
  • 1 bunch asparagus, trimmed & halved
  • 1 cup grape/cherry tomatoes, halved
  • 1 ripe avocado, cut into cubes
  • 1 cup sliced basil leaves
  • 1/4 cup olive oil, split in 2
  • 2 tsp lemon juice
  • 2 tsp dijon mustard
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • Quinoa
  • 1 cup of uncooked quinoa, rinsed or pre-rinsed
  • 1 small piece of kombu (optional)
  • 2 cups chicken broth (optional)
DIRECTIONS
  1. 1. For the salmon, whisk together all the ingredients into a bowl and pour into a resealable plastic bag. Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally.
  2. 2. Prepare the quinoa as directed (1 cup quinoa to 2 cups of water or broth) and add a piece of kombu if you have on hand. I use a rice-cooker to cook the quinoa.
  3. 3. Pre-heat the oven to 350 degrees
  4. 4. Place asparagus in baking dish and coat with olive oil (use spray if desired which provides a more even coat)
  5. 5. Place salmon fillets in a separate baking dish or pan
  6. 6. Bake salmon & asparagus for 10 minutes
  7. Pull out asparagus and allow to cool. If salmon does not flake easily with a fork, bake a few more minutes
  8. 7. For the asparagus basil salad, add all ingredients including cooled asparagus into a bowl and mix together
  9. 8. Serve salmon, quinoa, and asparagus basil salad - Enjoy!
RECIPE BACKSTORY
This was a compilation of a couple recipes that formed my absolute favorite healthy meal.