Herb-Crusted Baked Salmon with Quinoa Pilaf
25min
45min
4
722
Chef's Note
For the best herb crust, make sure your herbs are completely dry before chopping. If you have a food processor, you can pulse the herbs, garlic, and lemon zest together for a more uniform texture. The key to perfectly cooked salmon is to remove it from the oven just as it begins to flake - about 125°F internal temperature - as it will continue cooking slightly after being removed from the heat.
Tags
Ingredients
32 oz salmon fillets
2 cups quinoa
4 cups low-sodium chicken broth
6 tablespoons olive oil
1/2 cup fresh parsley
1/4 cup fresh dill
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary
6 cloves garlic cloves
2 whole lemon
2 tablespoons dijon mustard
1/2 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 medium red bell pepper
1 medium yellow onion
1/4 cup pine nuts
1/4 cup dried cranberries
4 cups baby spinach
2 medium avocado
2 teaspoons salt
1 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Rinse 2 cups of quinoa under cold water until the water runs clear. Drain well.
- 3
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and cook for 3-4 minutes until translucent.
- 4
Add the rinsed quinoa to the saucepan and toast for 1-2 minutes, stirring frequently.
- 5
Pour in 4 cups of chicken broth, add 1/2 teaspoon of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and quinoa is tender.
- 6
While the quinoa cooks, prepare the herb crust. Finely chop 1/2 cup fresh parsley, 1/4 cup fresh dill, 2 tablespoons fresh thyme leaves, and 1 tablespoon fresh rosemary.
- 7
Mince 6 garlic cloves and zest both lemons. Juice one of the lemons (you'll need about 3 tablespoons of juice).
- 8
In a bowl, combine the chopped herbs, garlic, lemon zest, 3 tablespoons of olive oil, 2 tablespoons of Dijon mustard, 1/2 cup panko breadcrumbs, 1/4 cup grated parmesan, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to form a paste.
- 9
Pat the 32 oz of salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 10
Spread the herb mixture evenly over the top of each salmon fillet, pressing gently to adhere.
- 11
Bake the salmon in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
- 12
While the salmon bakes, dice 1 red bell pepper and toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden, stirring frequently.
- 13
When the quinoa is done, fluff it with a fork and let it cool slightly. Then fold in the diced red bell pepper, toasted pine nuts, 1/4 cup dried cranberries, and 1/4 teaspoon black pepper.
- 14
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add 4 cups of baby spinach and sauté for 1-2 minutes until just wilted.
- 15
Fold the wilted spinach into the quinoa mixture along with the lemon juice and remaining 1/2 teaspoon of salt. Stir to combine.
- 16
Dice the 2 avocados and gently fold into the quinoa pilaf just before serving.
- 17
Slice the remaining lemon into wedges for serving.
- 18
To serve, divide the quinoa pilaf among four plates and top each with a salmon fillet. Garnish with lemon wedges.
Nutrition Information (per serving)
722
54g
36g
40g
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