Blackened Salmon with Qunioa Salad

A delicious crusted salmon with a Dijon quinoa salad.

This meal is packed with protein, fiber, and so healthy. We will be baking the salmon with a fantastic rub and then lay it on a bed of the quinoa salad. A fabulous salmon bowl makes a great lunch or dinner.

Let’s get started.

 Recipe

Salmon- Ingredients:

• 4 wild caught salmon fillets
• 2 tbsp. extra virgin olive oil
• 1 tbsp. paprika
• 1/4 tsp cayenne pepper
• 1  1/2 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp oregano
• 1/4 tsp garlic powder Herbed butter (optional)
• 3 tbsp. butter
• 1 clove garlic, minced
• 1 tsp dill, minced
• 2 tsp parsley, minced

• Instructions:

1. Preheat the oven to 450°F.
2. Line a baking sheet with parchment paper.
3. Rinse the fish under cold water. Pat dry.
4. Put on the baking sheet, drizzle an even amount of olive oil on all the fillets.
5. Now pour on the seasoning. Rub gently into the salmon.
6. Bake for 15 minutes. (During this time mix up all the herb butter ingredients)
7. After 15 minutes set the oven to high broil. Cook for about 3- 5 more minutes.
8. BE CAREFUL it doesn’t burn. We want to achieve a brown/blackened crust but not burnt.
9. When done, spread the butter and let it melt all over.
10. Quinoa- Ingredients:
11. •2 cups cooked quinoa •1 tbsp shallot, minced •1 tbsp Dijon mustard •1/2 cup fresh herbs, minced( I like parsley and basil ) •2 tbsp olive oil
12. Instructions: -Mix the shallot, Dijon, herbs and oil in a large bowl.
13. Add the cooked quinoa and toss well. Add a bit more oil if needed.
14. To serve- Scoop some quinoa salad in a bowl and top with a salmon filet.
15. Garnish with a lemon slice.