It’s time for some savory recipes around here, don’t you think? It’s just been chocolate, chocolate, and more chocolate as of late, so I think it’s high time we change our tune and start eating a little healthier.
I’m sure many of you are in the same boat as me – you’ve vowed to cut back on sweets, incorporate more greens into your diet, perhaps even to exercise more. At least I’m intending to do each of those things, what about you?
On Friday we talked about going on a sugar detox. We focused a lot on what we couldn’t eat, so today I thought we’d focus on the great part of not eating sugar – all the delicious foods we can eat!
Many health experts tout salmon as an optimal ingredient to incorporate into a health lifestyle, mainly because it’s a incredible source of protein, is great for cardiovascular health, but also contains omega-3 fatty acids.
But why do our bodies need omega-3 fatty acids?
Basically, omega-3 fatty acids are considered to be essential fatty acids (similar to how quinoa contains essential amino acids), which are necessary for our bodies to work normally. But, and this is a big but, our bodies don’t produce omega-3s naturally, meaning we need to get them from our foods.
Now of course, you can take supplements, but I’m a firm believer that if we eat a balanced diet, we can get the nutrients we need from our foods. Which is why I make wild-caught salmon (not farm raised) a main protein source in my diet twice a week.
I usually just bake it with a tamari glaze (which I’ll need to share also), but since it’s the dead of winter I thought you might enjoy something a little lighter. Something a little more reminiscent of sunshine. This roasted salmon recipe is bursting with bright citrus flavors, and the sweet tang of fennel. It’s moist, flakey, and would be perfect with a lovely glass of bubbly white wine…
Oh wait, we’re a sugar detox, so skip the wine and just opt for the herbed quinoa instead!
- 2 lbs salmon filet, skin removed
- 2 lemons, very thinly sliced
- 1 fennel bulb, thinly sliced
- 2 shallots, chopped
- 4 sprigs of dill
- 2 tablespoons olive oil
- Salt & pepper to taste
- 1 cup quinoa
- 1 cup water
- 1 cup chicken stock
- 3 bay leaves
- 1 tablespoon Italian seasoning
- Pinch of salt
- Preheat the oven to 375 degrees F.
- Toss lemon (reserving a few slices), fennel and shallots with 1 tablespoon oil. Season with salt and pepper. Arrange in the bottom of a baking dish, large enough to hold salmon, and top with 3 dill sprigs.
- Lay salmon on vegetables, skin side down. Drizzle with remaining oil, sprinkle with salt and pepper. Top with reserved lemon slices and remaining dill.
- Roast for 20 - 30 minutes, until salmon is cooked through and flakes easily with a fork.
- While salmon is roasting, prepare the quinoa. Bring all ingredients to a boil in a small saucepan. Cover and reduce to simmer for 15 minutes. When all water has been absorbed, remove from heat and keep covered for another 5 minutes. Discard bay leaves and fluff with fork before serving.
- To serve, divide quinoa among dishes, top with roasted citrus-fennel mixture, top with salmon, and enjoy!