Sometimes I run out of ideas when making dinner. We like to eat relatively healthy and some nights I achieve a modicum of success. I am a huge fan of ‘one bowl’ meals. I think they look pretty and can be chocked-full of almost all food groups (i’ve never tried adding raw fruit…yet).
Don’t even get me started on clean-up. The recipe below is super easy to make and doesn’t have much ‘after dinner clean-up’. I even use parchment paper to cook the salmon avoiding the messy, salmon skin stuck to the pan, phenomenon. Who has the time or inclination to deal with that?
I also like that you don’t often see carrots paired with asparagus… and, I am a sucker for the color contrast in my food. What’s nice about the two veggies, at least for my palate, is that they are somewhat on par with one another with regards to ‘crunch’ or mouth feel. The salmon is NOT crunchy…. or, at least it better not turn out that way.
Give it a try and let me know how it works, or doesn’t, for you.
Salmon, Asparagus, Carrots, & Quinoa
- 4 Salmon fillets (approx. 4-6 oz. each) preferably wild Alaskan king salmon
- 1 bunch of asparagus, trimmed, cut on the diagonal into 1 to 2 inch pieces
- 1 bag of small, multi-colored carrots, cut on diagonal
- 1 TB chopped garlic
- 1 cup quinoa – white quinoa, red quinoa or black quinoa – I like to mix them up.
- lemon wedges
- freshly ground black pepper
- pink Himalayan salt
- olive oil
- 2 cups of bone broth
Make the quinoa:
2 cups liquid – I like to us BONE BROTH for a punch in flavor and added protein.
1 cup quinoa
Bring the cooking liquid to a boil. Stir in the quinoa, then turn the heat down to low. Cover and simmer until all the liquid is absorbed, about 15 minutes. Use a fork to fluff and separate the grains.
One cup dry quinoa yields 3 cups cooked or 6 (1/2-cup) servings.
- Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
- Place salmon fillet with skin side down in the middle of pieces of parchment paper; season with salt, black pepper, and olive oil. I use one piece of parchment paper per salmon fillet.
- Roll edges of parchment paper closed at ends and tie-off to seal in moisture. (I use strips of aluminum foil and create twist-ties) Place sealed packets onto a baking sheet.
- Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. If you enjoy your salmon more on the ‘rare side’ cook it about 18 to 20 minutes.
Make the Veggies:
- Melt butter in a large straight-sided skillet over medium-high heat. Add the garlic and cook until soft and aromatic. Add carrots and cook for about a minute. Add the asparagus and continue cooking until they are at desired degree of doneness. I love my veggie bright in color and crunchy in mouth feel. There is no ‘right’ amount of cooking time. Add a splash of white wine to veggies near the end of the cooking time.
- When you are ready to bowl your meal, place a half-cup of quinoa at the bottom of the bowl. Scoop the veggie mix over the quinoa.
- Carefully unwrap the parchment paper wrapped salmon fillets. They can release a bit of steam so be aware.
- Place salmon fillet atop melange of quinoa and veggies and serve with a lemon wedge.
ENJOY and SHARE with loved ones.