Roasted Salmon, Quinoa "Tabbouleh" and Dill Yogurt
Summary
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Ingredients
header
Roasted Salmon 1 pound
fresh salmon filet (skin off, pin bones removed) header
Quinoa “Tabbouleh” 2 cups
cooked quinoa (made according to package instructions) 1 cup
diced cucumber 1⁄2 cup
cooked chickpeas (or other bean) 1⁄2 cup
parsley (chopped) 5
pitted kalamata olives (chopped) 1
yellow pepper (cleaned, seeded and minced) 1⁄2 cup
tomatoes 2 tablespoons
fresh lemon juice header
Dill Yogurt 1 cup
Greek yogurt 1 tablespoon
chopped fresh dill or dried dill 1 tablespoon
extra virgin olive oilInstructions
Roasted Salmon
- Preheat oven to 400 degrees.
- Place the salmon skin side down on a piece of foil that’s been lightly sprayed with pan release.
- Season with salt and pepper and drizzle with extra virgin olive oil.
- Place in the oven and bake for 10-15 minutes, or until the salmon filet is 120 degrees F.
- Remove and set side.
Quinoa “Tabbouleh”
- Combine the quinoa, cucumber, chick peas, parsley, olives, pepper, tomato and lemon.
- Season with olive oil, salt and pepper.
- Mix well, taste and adjust seasoning.
Dill Yogurt
- Combine ingredients and adjust for seasoning with salt and pepper.
