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.
Servings: 4
Ingredients
- 1 pound wild caught salmon (about 4 salmon filets)
- 3 tablespoons grainy dijon mustard
- 3 tablespoons coconut aminos
- 3 cloves garlic, minced
- 1 cup grape or cherry tomatoes
- 2 small lemons, halved
- 1 cup quinoa
- 2 cups chicken bone broth
- Salt and pepper, for seasoning
- Olive oil, for drizzling
- Fresh dill, for serving
Instructions
- Preheat the oven to 375°F.
- Stir together the mustard, coconut aminos, and minced garlic.
- Drizzle some olive oil in a baking dish and add the salmon.
- Baste the salmon with the mustard mixture.
- Add the 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 half of a roasted lemon to your quinoa and season with salt and pepper.
- Serve the salmon and burst tomatoes over the lemony quinoa and garnish generously with fresh dill and another squeeze of roasted lemon. ENJOY!
Nutrition
Calories: 378kcal | Carbohydrates: 37g | Protein: 34g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 62mg | Sodium: 480mg | Potassium: 977mg | Fiber: 5g | Sugar: 2g | Vitamin A: 254IU | Vitamin C: 38mg | Calcium: 63mg | Iron: 4mg