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.
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!
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 on a sugar detox, so skip the wine and just opt for the herbed quinoa instead!
Citrus & Fennel Roasted Salmon with Herbed Quinoa
Ingredients
for the salmon
- 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
for the quinoa
- 1 cup quinoa
- 1 cup water
- 1 cup chicken stock
- 3 bay leaves
- 1 tablespoon Italian seasoning
- Pinch of salt
Instructions
- 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!
Nutrition
really enjoyed this!. light and quite healthy. the fennel pairs really well with the salmon. will definitely make again
I’m so glad you’ve enjoyed this recipe!
Where do I find the nutritional information on the recipes?
Hi Lisa, I don’t calculate the nutritional information on my recipes, but you’re welcome to plug the ingredients into a free calculator online and that should give you everything you need to know!
Such a great (and healthy!) dinner! I really love fennel & citrus paired together, and those flavors are perfect with salmon. Can’t wait to try this!