Photo courtesy of David Bartolomi

recipes

Roasted Salmon with Quinoa Salad
Stephanie Brooks - Dietetic Intern, FamilyCook Productions

Serves: 4 adults, or 2 adults & 3-4 children

Ingredients

16 oz fresh salmon filets

1 cup dry quinoa (any color)

2 cups water

1 bunch asparagus

2 crowns broccoli

2 cloves garlic, chopped

4 Tbsp extra virgin olive oil, divided

1 lemon

Salt and pepper

Optional – 1 cup chopped mushrooms, zucchini, carrots, or a mixture of all 3

For the veggie rainbow:

½ cup cauliflower florets

½ cup thin slices bell pepper, various colors (red, orange/yellow, green)

Preparation

Remove tough stem of asparagus by breaking off bottom ¼ of each stalk. Of the remaining edible portion, slice bottom half into thin slices, to mix with quinoa. Reserve asparagus tips. Prepare broccoli in the same manner, cutting off the stalks, peeling, and thinly slicing to mix with quinoa. Reserve the florets.

Preheat oven to 450 degrees. Slice salmon into 4oz portions (the child portions will be 2oz, one half this size, but when roasting salmon all portions should be the same time so the fish cooks evenly). Arrange salmon on a nonstick baking pan, skin side down. Brush top of salmon with 1 Tbsp olive oil, then season with salt and pepper. Bake for about 12-15 minutes, or to desired doneness.

Sauté sliced asparagus and broccoli stalks in 1 Tbsp olive oil in a medium size pot. Add additional veggies if desired. Add garlic, salt and pepper. Cook over medium heat until veggies start to soften, about 2 minutes. Add quinoa, stir so quinoa is coated in veggies and oil. Add water, increase heat and bring to boil. Once at a boil, reduce heat to low, cover pot, and cook for about 15 minutes, or until all water is absorbed. Once water is absorbed, turn off heat, and leave quinoa to steam in covered pot for 10
minutes. Fluff with a fork prior to serving. 

While quinoa is cooking, steam asparagus, broccoli, and cauliflower until just tender, about 2-3 minutes. Steam either in the microwave or on the stove.

Assembly

Plate 2/3 cup quinoa for adults, and ½ cup for children across bottom of the plate. Arrange the asparagus tips and broccoli florets on top and within the quinoa, then add salmon just above the quinoa. Create the veggie rainbow on the plate with cauliflower clouds and bell pepper bands.