MUSTARD SALMON WITH LEMONY QUINOA AND BURST CHERRY TOMATOES
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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So delicious and easy! One of the favorite weeknight meals in rotation right now.