Citrus & Fennel Roasted Salmon with Herbed Quinoa
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...
Servings: 6 Servings
Calories: 405kcal
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
Calories: 405kcal | Carbohydrates: 27g | Protein: 36g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 246mg | Potassium: 1191mg | Fiber: 4g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 25mg | Calcium: 76mg | Iron: 3.5mg