Every once in a while I stumble on a recipe that strikes the perfect balance between simple and delicious. This method of cooking salmon has never failed me and I hope that it will treat you just the same.
To jazz this whole healthy eating thing up, I added a Greek inspired quinoa salad on a bed of arugula.
Rub salmon with olive oil. Zest* the lemon on top. Squeeze lots of lemon over the fish. Add salt, pepper, garlic powder and dill. Put in a baking dish. Stick the salmon in a cold oven and heat it to 400 once you put it in. Depending on the size and thickness of the salmon cook time can vary from 14-18 minutes (I just keep my eye on the fish when it nears the end time). It always comes out moist and flavorful!
Rinse quinoa well. Place on stove top in salted water, bring to a boil, stir constantly, gradually add more water as it absorbs (this should take about 15-20 minutes of cooking). Once the water starts to absorb more slowly, taste quinoa to ensure that it has softened but is still al dente. Fluff with a fork.
Let cool and add:
Peeled and chopped cucumbers (I peel mine, cut lengthwise, use a spoon to remove the seeds and then chop), pitted kalamata olives, halved cherry tomatoes, chopped red peppers.
On the side make a vinagrette of 3 parts olive oil, 1 part dijon mustard, a splash of white wine vinegar and fresh squeezed lemon. Whisk to combine well. Toss vinagrette with quinoa salad.
Season with salt, pepper, red pepper flakes, garlic powder and dill. If you're into cheese, add some feta!
For added health benefits pair with a bed of greens.
*Citrus zest is one of my favorite ways to add extra flavor and aroma to a dish since it contains essential oils. This is my favorite zester, which you can also use to finely grate cheeses like parmesan. Go get one!