This is basically the recipe that got us here. Right here at stephaniechic.com. I needed an outlet to share this recipe with my Instagram followers, as promised. I’ve always been lucky enough to eat well. Growing up I didn’t necessarily see it that way however. My mom, an outstanding home cook, banished any processed foods from our pantry. We weren’t deprived, however, but anything considered a junk food was home made instead of processed. The one thing I always wished we were allowed to eat, was Kraft Dinner. All my friends grew up on the highly processed North American staple. Not under my mom’s roof though- if we were going to be eating any Mac n cheese, it was going to be home made. Today, my brother and I are so much better off for it– Sebastien’s been a clean eater a lot longer than I have actually. With a good rule of thumb about us for the how-to’s of eating well, my foray into my apartment kitchen hasn’t proved too challenging or intimidating. I’ve gone through phases of home cooking before, but none of them ever stuck a chord in me the way making clean food does. And that’s just the secret guys, find something you love to cook, and you’ll never dread the action of whipping up a meal, or spending a few hours on the weekend food prepping for your week ahead!
This recipe is one of my standbys and today I’m sharing the details for this salmon and quinoa dish that is a weekday staple in my home, and bonus- the quinoa can easily be weekend prepped for a weekday meal! Grab your salmon fresh (& organic) day-of and it’ll be one of the easiest meals you’ll make after work.
- I filet of (Organic) Salmon (I get mine at Atwater market, and it’s always organic, farm raised)
- Salt & Pepper
- Olive oil/Avocado Oil
- Lemon for garnish
- 1 cup (tricolor) organic quinoa
- Pink Salt or Sea Salt
- 2 Tbsp fresh squeezed Orange Juice
- 1 tsp finely grated lemon zest
- 1 tsp lemon juice
- 1/4 cup olive oil
- 2 handfuls spinach
- 1/2 cup finely chopped basil
- 3 tbsp chopped Chives
- 2 Tbsp. toasted, and coarsely chopped almonds
Preheat the over to 350 degrees.
Soak quinoa with 2 cups of warm water and a splash of Apple Cider Vinegar (I use Bragg’s brand). Let stand for up to 24 hours. This removes the Phytic acid which helps release more nutrients.
Place the salmon on a sheet of Parchment on a baking sheet. Pour over 2 tbsp Olive oil, and generously salt and pepper the filet. Bake the filet at 350 for 25-30 minutes.
Rinse the quinoa, and then in a medium saucepan, cover the quinoa with water. Bring to a boil and let simmer for 10 minutes until tender. Drain the quinoa in a sieve. Bring 1 inch of water to a simmer in saucepan and set the sieve over the water, but not touching. Place a clean dishtowel over the sieve and cover with the pot’s lid. It’s ok if the lid doesn’t close properly. Steam the quinoa for about 5 minutes. Remove from the heat and let stand for about 5 minutes. Then fluff using a fork.
Make the dressing:
In a bowl- I usually make it in the serving bowl I’ll be using and I add the quinoa after- mix together the orange juice, lemon zest, lemon juice. Once combined, slowly blend in the Olive Oil. Add salt & pepper.
Toss the dressing the quinoa, spinach, basil, chives and toasted, chopped almonds. Serve with the salmon and a lemon wedge.