Baked Salmon with Quinoa & Lentils
- Number of Servings: 8
Ingredients
1 cup Lentils 1 cup Ancient Harvest Quinoa Inca Red, 1/4 cup dry, 3/4 cup cooked 4 cup Vegetable Broth 16 oz Salmon Filet, Wild Caught(Sea Queen)Aldi
LENTILS AND QUINOA: Preheat the oven to 450 degrees. Rinse the lentils and the quinoa. Place in a large oven safe skillet or casserole with the broth. Bake for 45-50 minutes or until almost fully cooked. Remove and fluff with a fork.
SAUCE: Make the lemon dressing by blending all ingredients in a food processor or just shaking up in a jar. Set about half of the dressing aside.
SALMON: When the lentils and quinoa are done, place the salmon and any other vegetables you want on top of the lentils (skin side down) and drizzle or brush with half of the lemon dressing. Bake for another 10 minutes. Broil for the last 2 minutes. Depending on how thick the salmon is, if it still needs time, just turn off the oven and let it sit in there for a few minutes to finish.
Serving Size: 1/8th
Number of Servings: 8
Recipe submitted by SparkPeople user MOCHAMAMA719.
SAUCE: Make the lemon dressing by blending all ingredients in a food processor or just shaking up in a jar. Set about half of the dressing aside.
SALMON: When the lentils and quinoa are done, place the salmon and any other vegetables you want on top of the lentils (skin side down) and drizzle or brush with half of the lemon dressing. Bake for another 10 minutes. Broil for the last 2 minutes. Depending on how thick the salmon is, if it still needs time, just turn off the oven and let it sit in there for a few minutes to finish.
Serving Size: 1/8th
Number of Servings: 8
Recipe submitted by SparkPeople user MOCHAMAMA719.
Nutritional Info Amount Per Serving
- Calories: 121.2
- Total Fat: 1.6 g
- Cholesterol: 27.5 mg
- Sodium: 538.3 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 3.0 g
- Protein: 14.7 g
Member Reviews