Erewhon Wild-Caught Salmon with Lemon-Herb Quinoa Pilaf
ErewhonErewhon Wild-Caught Salmon with Lemon-Herb Quinoa Pilaf
Ingredients
For the Wild-Caught Salmon
- 1 1/2 pounds Erewhon Sockeye Salmon Wild Caught Skin-On Fillets, cut into 4 equal portions
- 2 tablespoons organic extra virgin olive oil
- 1 organic lemon, juiced and zested
- 2 cloves organic garlic, minced
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon black pepper, freshly ground
For the Lemon-Herb Quinoa Pilaf
- 1 cup organic quinoa, rinsed thoroughly
- 2 cups Pacific Natural Foods Organic Vegetable Broth Low-Sodium
- 1 tablespoon organic extra virgin olive oil
- 1 clove organic garlic, minced
- 1/2 organic lemon, juiced
- 1/4 cup fresh organic parsley, chopped
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon black pepper, freshly ground
For the Roasted Organic Vegetables
- 1 pint Organic Heirloom Tomatoes, halved
- 4 cups Organic Girl Organic Baby Spinach Salad
- 1 tablespoon organic extra virgin olive oil
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon black pepper, freshly ground
- 1 Organic Hass Avocado, diced, for garnish
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the salmon: Pat the Erewhon Sockeye Salmon fillets dry with a paper towel. In a small bowl, whisk together 2 tablespoons of organic extra virgin olive oil, the juice and zest of 1 organic lemon, minced organic garlic, 1/2 teaspoon pink Himalayan salt, and 1/4 teaspoon freshly ground black pepper. Place the salmon fillets on the prepared baking sheet and brush generously with the lemon-garlic mixture.
⏱️ 10 min
- 3
Prepare the quinoa: In a medium saucepan, combine the rinsed organic quinoa and 2 cups of Pacific Natural Foods Organic Vegetable Broth Low-Sodium. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 4
While the quinoa is cooking, roast the vegetables: On a separate section of the baking sheet with the salmon, or on a second baking sheet, toss the halved Organic Heirloom Tomatoes and Organic Girl Organic Baby Spinach Salad with 1 tablespoon of organic extra virgin olive oil, 1/4 teaspoon pink Himalayan salt, and 1/8 teaspoon freshly ground black pepper. Ensure the spinach is evenly coated.
⏱️ 5 min
- 5
Bake the salmon and vegetables: Place the baking sheet(s) in the preheated oven. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp. The cooking time will vary based on the thickness of your salmon fillets.
⏱️ 15 min•🌡️ 400
- 6
Finish the quinoa pilaf: To the fluffed quinoa, stir in 1 tablespoon of organic extra virgin olive oil, the juice of 1/2 organic lemon, minced organic garlic, chopped fresh organic parsley, 1/4 teaspoon pink Himalayan salt, and 1/8 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.
⏱️ 5 min
- 7
Serve: Divide the lemon-herb quinoa pilaf among four plates. Top each with a portion of the roasted Erewhon Sockeye Salmon and a generous serving of the roasted Organic Heirloom Tomatoes and Organic Girl Organic Baby Spinach Salad. Garnish with diced Organic Hass Avocado.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Wild-Caught Salmon with Lemon-Herb Quinoa Pilaf
For the Wild-Caught Salmon
- 1 1/2 pounds Erewhon Sockeye Salmon Wild Caught Skin-On Fillets, cut into 4 equal portions
- 2 tablespoons organic extra virgin olive oil
- 1 organic lemon, juiced and zested
- 2 cloves organic garlic, minced
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon black pepper, freshly ground
For the Lemon-Herb Quinoa Pilaf
- 1 cup organic quinoa, rinsed thoroughly
- 2 cups Pacific Natural Foods Organic Vegetable Broth Low-Sodium
- 1 tablespoon organic extra virgin olive oil
- 1 clove organic garlic, minced
- 1/2 organic lemon, juiced
- 1/4 cup fresh organic parsley, chopped
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon black pepper, freshly ground
For the Roasted Organic Vegetables
- 1 pint Organic Heirloom Tomatoes, halved
- 4 cups Organic Girl Organic Baby Spinach Salad
- 1 tablespoon organic extra virgin olive oil
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon black pepper, freshly ground
- 1 Organic Hass Avocado, diced, for garnish
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the salmon: Pat the Erewhon Sockeye Salmon fillets dry with a paper towel. In a small bowl, whisk together 2 tablespoons of organic extra virgin olive oil, the juice and zest of 1 organic lemon, minced organic garlic, 1/2 teaspoon pink Himalayan salt, and 1/4 teaspoon freshly ground black pepper. Place the salmon fillets on the prepared baking sheet and brush generously with the lemon-garlic mixture.
⏱️ 10 min - 3
Prepare the quinoa: In a medium saucepan, combine the rinsed organic quinoa and 2 cups of Pacific Natural Foods Organic Vegetable Broth Low-Sodium. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 4
While the quinoa is cooking, roast the vegetables: On a separate section of the baking sheet with the salmon, or on a second baking sheet, toss the halved Organic Heirloom Tomatoes and Organic Girl Organic Baby Spinach Salad with 1 tablespoon of organic extra virgin olive oil, 1/4 teaspoon pink Himalayan salt, and 1/8 teaspoon freshly ground black pepper. Ensure the spinach is evenly coated.
⏱️ 5 min - 5
Bake the salmon and vegetables: Place the baking sheet(s) in the preheated oven. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp. The cooking time will vary based on the thickness of your salmon fillets.
⏱️ 15 min•🌡️ 400 - 6
Finish the quinoa pilaf: To the fluffed quinoa, stir in 1 tablespoon of organic extra virgin olive oil, the juice of 1/2 organic lemon, minced organic garlic, chopped fresh organic parsley, 1/4 teaspoon pink Himalayan salt, and 1/8 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.
⏱️ 5 min - 7
Serve: Divide the lemon-herb quinoa pilaf among four plates. Top each with a portion of the roasted Erewhon Sockeye Salmon and a generous serving of the roasted Organic Heirloom Tomatoes and Organic Girl Organic Baby Spinach Salad. Garnish with diced Organic Hass Avocado.
⏱️ 5 min