Herb-Roasted Wild Pacific Salmon with Citrus Quinoa

FreshAIG Quick Facts

• Species: Wild Pacific King or Sockeye Salmon (Oncorhynchus spp.)
• Total Time: 25 minutes
• Diet Type: Gluten-Free, Heart-Healthy, High Omega-3

Testing Methodology: This recipe was rigorously tested using fresh, sustainably caught wild Pacific salmon to ensure the perfect roasting time that preserves delicate omega-3 fatty acids while achieving a tender flake.

Serves: 2 people

Ingredients

• 2 (6 oz) wild Pacific salmon fillets, skin-on
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh dill, chopped
• 1 teaspoon fresh parsley, chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup dry quinoa, rinsed
• 1 cup low-sodium vegetable broth
• 1 tablespoon fresh lemon juice
• 1 cup cherry tomatoes, halved

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and stir in the fresh lemon juice.
3. While the quinoa cooks, place the salmon fillets on the prepared baking sheet, skin-side down. Drizzle with olive oil and sprinkle evenly with dill, parsley, sea salt, and black pepper.
4. Roast the salmon in the preheated oven for 10 to 12 minutes, or until the flesh turns a vibrant pink, is opaque, and flakes easily with a fork.
5. Serve the roasted salmon immediately over a generous portion of the citrus quinoa, accompanied by the halved cherry tomatoes.
6. Don't forget to enjoy this wholesome, omega-3 rich meal sourced from your local FreshAIG.com merchant!