Salmon Recipe
Mediterranean Spices / Vegetable Quinoa / Lemon & Dill Cream
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until quinoa is fluffy and liquid is absorbed. Fluff with a fork and set aside.
Cook the Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add diced zucchini and bell pepper. Sauté for about 5-7 minutes until tender. Mix into the cooked quinoa and season with salt and black pepper to taste.
Prepare the Salmon
Preheat the oven to 400°F (200°C). In a small bowl, mix the remaining olive oil, minced garlic, oregano, thyme, paprika, salt, and black pepper. Rub this mixture over the salmon fillets.
Bake the Salmon
Place the seasoned salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Make the Lemon & Dill Cream
In a small bowl, mix sour cream, lemon juice, and chopped dill. Season with salt and black pepper to taste.
Serve
Serve the baked salmon on a bed of vegetable quinoa, drizzled with the lemon and dill cream.