Baked Salmon with Quinoa, Arugula, & Olive Salad
Prep: 5 min
Cook: 30 min
Makes: 4 Servings
Calories: 432 g/serv
- Protein: 35g, (32%)
- Carb: 19g, (18%)
- Fat: 24g, (50%)
Ingredients
Salmon
- 1 lb salmon filet
- 1/2 tsp sea salt
- Chosen Foods avocado oil spray
Olive & Caper Relish
- 2 tbs olive oil
- 1 medium celery stalk, diced
- 2 tbs pine nuts
- 12 Castelvetrano olives, pitted and roughly chopped
- 1⁄4 cup capers, roughly chopped
- 1⁄4 bunch parsley, chopped
- 1⁄4 cup currants or raisins, soaked and drained
- 1 lemon, for zest and juice
Quinoa & Arugula
- 2 cups cooked quinoa
- 4 cups arugula, lightly chopped
Instructions
Salmon
- Preheat oven to 425° F.
- Pat salmon filets dry. Lightly spray with avocado oil spray and season with salt. Transfer to a baking sheet and bake for 12-15 minutes, or until the salmon flakes with a fork.
Olive & Caper Relish
- Cover currants or raisins with warm water and allow to soften for 20 minutes.
- Add olive oil to a saute pan over medium heat. Add celery and pine nuts and cook for 4-5 minutes, stirring often until the pine nuts brown. Be careful not to overcook.
- Remove from heat and add olives, capers, and a pinch of salt. Drain currants and add to mixture along with parsley, lemon zest and lemon juice. Mix and set aside.
To Serve
- In a mixing bowl, add 1⁄2 cup cooked quinoa and 1 cup chopped arugula and mi together. Season with salt, black pepper, and a spritz of lemon juice.
- Place quinoa and arugula mix on a serving plate. Top with salmon portion and 1⁄4 of your olive & caper relish on top.
