Organic Wild-Caught Salmon with Lemon-Dill Quinoa
ErewhonOrganic Wild-Caught Salmon with Lemon-Dill Quinoa
Ingredients
For the Salmon
- 4 wild-caught salmon fillets, (about 6 ounces each), skin on or off
- 1 tablespoon organic extra virgin olive oil
- 1/2 lemon, juiced
- 1 tablespoon fresh dill, finely chopped
- 1/2 teaspoon pink Himalayan sea salt
- 1/4 teaspoon freshly ground black pepper
For the Lemon-Dill Quinoa
- 1 cup organic quinoa, rinsed
- 2 cups organic vegetable broth
- 1/2 lemon, juiced
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon organic extra virgin olive oil
- 1/4 teaspoon pink Himalayan sea salt
- 1/8 teaspoon freshly ground black pepper
For the Mediterranean Side Salad
- 1 cup organic cherry tomatoes, halved
- 1/2 organic cucumber, diced
- 1/4 organic red onion, thinly sliced
- 1/4 cup organic feta cheese, crumbled
- 1/4 cup organic Kalamata olives, pitted and halved
- 2 tablespoons organic extra virgin olive oil
- 1 lemon, juiced
- 1/4 teaspoon pink Himalayan sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. This ensures your wild-caught salmon cooks evenly and doesn't stick.
⏱️ 5 min•🌡️ 400
- 2
Pat the organic wild-caught salmon fillets dry with a paper towel. This helps achieve a crispier skin (if skin-on) and better searing. In a small bowl, whisk together 1 tablespoon of organic extra virgin olive oil, the juice of 1/2 lemon, 1 tablespoon of finely chopped fresh dill, 1/2 teaspoon of pink Himalayan sea salt, and 1/4 teaspoon of freshly ground black pepper. This simple marinade enhances the natural flavors of the premium salmon.
⏱️ 5 min
- 3
Place the salmon fillets on the prepared baking sheet and brush generously with the lemon-dill mixture. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of your fillets. Wild-caught salmon is rich in Omega-3 fatty acids, making this a highly nutritious meal.
⏱️ 15 min•🌡️ 400
- 4
While the salmon bakes, prepare the lemon-dill quinoa. In a medium saucepan, combine the rinsed organic quinoa and 2 cups of organic vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Quinoa is a complete protein and a fantastic gluten-free grain.
⏱️ 15 min
- 5
Once the quinoa is cooked, remove it from the heat and let it stand, covered, for 5 minutes. Then, fluff it with a fork. Stir in the juice of 1/2 lemon, 2 tablespoons of finely chopped fresh dill, 1 tablespoon of organic extra virgin olive oil, 1/4 teaspoon of pink Himalayan sea salt, and 1/8 teaspoon of freshly ground black pepper. This brightens the flavor profile of the quinoa.
⏱️ 5 min
- 6
For the Mediterranean side salad, combine the halved organic cherry tomatoes, diced organic cucumber, thinly sliced organic red onion, crumbled organic feta cheese, and pitted and halved organic Kalamata olives in a medium bowl. In a separate small bowl, whisk together 2 tablespoons of organic extra virgin olive oil, the juice of 1 lemon, 1/4 teaspoon of pink Himalayan sea salt, and 1/8 teaspoon of freshly ground black pepper. Pour the dressing over the salad and toss gently to combine. This vibrant salad adds freshness and beneficial antioxidants.
⏱️ 5 min
- 7
Serve the baked organic wild-caught salmon immediately alongside the lemon-dill quinoa and the Mediterranean side salad. Garnish with extra fresh dill or a lemon wedge if desired. Enjoy this nutrient-dense, Erewhon-inspired meal!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonOrganic Wild-Caught Salmon with Lemon-Dill Quinoa
Ingredients
For the Salmon
- 4 wild-caught salmon fillets, (about 6 ounces each), skin on or off
- 1 tablespoon organic extra virgin olive oil
- 1/2 lemon, juiced
- 1 tablespoon fresh dill, finely chopped
- 1/2 teaspoon pink Himalayan sea salt
- 1/4 teaspoon freshly ground black pepper
For the Lemon-Dill Quinoa
- 1 cup organic quinoa, rinsed
- 2 cups organic vegetable broth
- 1/2 lemon, juiced
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon organic extra virgin olive oil
- 1/4 teaspoon pink Himalayan sea salt
- 1/8 teaspoon freshly ground black pepper
For the Mediterranean Side Salad
- 1 cup organic cherry tomatoes, halved
- 1/2 organic cucumber, diced
- 1/4 organic red onion, thinly sliced
- 1/4 cup organic feta cheese, crumbled
- 1/4 cup organic Kalamata olives, pitted and halved
- 2 tablespoons organic extra virgin olive oil
- 1 lemon, juiced
- 1/4 teaspoon pink Himalayan sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. This ensures your wild-caught salmon cooks evenly and doesn't stick.
⏱️ 5 min•🌡️ 400 - 2
Pat the organic wild-caught salmon fillets dry with a paper towel. This helps achieve a crispier skin (if skin-on) and better searing. In a small bowl, whisk together 1 tablespoon of organic extra virgin olive oil, the juice of 1/2 lemon, 1 tablespoon of finely chopped fresh dill, 1/2 teaspoon of pink Himalayan sea salt, and 1/4 teaspoon of freshly ground black pepper. This simple marinade enhances the natural flavors of the premium salmon.
⏱️ 5 min - 3
Place the salmon fillets on the prepared baking sheet and brush generously with the lemon-dill mixture. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of your fillets. Wild-caught salmon is rich in Omega-3 fatty acids, making this a highly nutritious meal.
⏱️ 15 min•🌡️ 400 - 4
While the salmon bakes, prepare the lemon-dill quinoa. In a medium saucepan, combine the rinsed organic quinoa and 2 cups of organic vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Quinoa is a complete protein and a fantastic gluten-free grain.
⏱️ 15 min - 5
Once the quinoa is cooked, remove it from the heat and let it stand, covered, for 5 minutes. Then, fluff it with a fork. Stir in the juice of 1/2 lemon, 2 tablespoons of finely chopped fresh dill, 1 tablespoon of organic extra virgin olive oil, 1/4 teaspoon of pink Himalayan sea salt, and 1/8 teaspoon of freshly ground black pepper. This brightens the flavor profile of the quinoa.
⏱️ 5 min - 6
For the Mediterranean side salad, combine the halved organic cherry tomatoes, diced organic cucumber, thinly sliced organic red onion, crumbled organic feta cheese, and pitted and halved organic Kalamata olives in a medium bowl. In a separate small bowl, whisk together 2 tablespoons of organic extra virgin olive oil, the juice of 1 lemon, 1/4 teaspoon of pink Himalayan sea salt, and 1/8 teaspoon of freshly ground black pepper. Pour the dressing over the salad and toss gently to combine. This vibrant salad adds freshness and beneficial antioxidants.
⏱️ 5 min - 7
Serve the baked organic wild-caught salmon immediately alongside the lemon-dill quinoa and the Mediterranean side salad. Garnish with extra fresh dill or a lemon wedge if desired. Enjoy this nutrient-dense, Erewhon-inspired meal!
⏱️ 5 min