MUSTARD SALMON WITH LEMONY QUINOA AND BURST CHERRY TOMATOES

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5 from 1 vote

MUSTARD SALMON WITH LEMONY QUINOA AND BURST CHERRY TOMATOES

A healthy protein-packed meal bursting with flavor from subtly sweet roasted lemons and juicy, burst cherry tomatoes

Ingredients

  • 1 lb wild caught salmon
  • 3 tbsp grainy dijon mustard
  • 3 tbsp coconut aminos
  • 3 cloves garlic minced
  • 1 cup grape or cherry tomatoes
  • 2 lemons halved
  • 1 cup quinoa
  • 2 cups bone broth
  • salt and pepper for seasoning
  • olive oil for drizzling
  • fresh dill for serving

Instructions

  • Preheat your oven to 375
  • Stir together your mustard, coconut aminos, and garlic
  • Drizzle some olive oil in a baking dish and add your salmon
  • Baste your salmon with the mustard mixture
  • Add your tomatoes and lemon wedges
  • Drizzle with olive oil and season with salt and pepper
  • Bake for 20 minutes or until the tomatoes begin to burst
  • While the salmon bakes, add you quinoa, bone broth, and a large pinch of salt to a small sauce pot and bring to a boil
  • Reduce to a simmer, cover, and cook for 13-15 minutes until the moisture has absorbed
  • Let rest for a few minutes then fluff with a fork
  • Remove your salmon from the oven
  • Add the juice from 1/2 of 1 roasted lemon to your quinoa and season with salt and pepper
  • Serve your salmon and burst tomatoes over your lemony quinoa and garnish generously with fresh dill and a squeeze of roasted lemon
  • ENJOY!

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