15-Minute Salmon Dinner

When your schedule is hectic, fast food is easy – but you’ll pay later in health issues! Instead of taking the shortcut with penalties, try this speedy salmon recipe next time you need a healthy meal but are on a time crunch!

INGREDIENTS

16 oz. salmon, cut into 4 equal pieces
4 cups asparagus, woody ends removed, cut into 1-inch pieces
1 7-inch piece kombu (optional)
2 cups quinoa
4 cups vegetable stock, chicken stock, or water
1 cup Greek yogurt
1 tbsp. kosher salt
1 tbsp. lemon zest
2 tbsp. chive
2 tbsp. parsley
2 tbsp. thyme
Salt to taste
Pepper to taste
2 tbsp. olive oil


DIRECTIONS

Fill a pot of water with the 4 cups vegetable stock, 1 tbsp. kosher salt, and kombu. Bring to a boil. When the vegetable stock comes to a boil, add the quinoa. Return to a boil, then reduce the heat to low and simmer for about 13 minutes. In the second pot, add asparagus and water (an inch or two at the bottom of the pot is all you need to create steam). Steam until asparagus is bright green and ‘al dente’ or tender (about 5-8 minutes). Next drain the asparagus. Season with salt and pepper. Place sauté pan over medium-high heat. Add 1-2 tbsp. olive oil to the pan. When the pan is hot, add the salmon; season salmon with salt and pepper. Br own the salmon filet on each side. Place in the oven on a sheet pan for about 4-5 minutes to finish cooking. At this time, the quinoa should be about done. Take the fresh herbs, lemon zest, yogurt, and salt to taste and add to the pot of quinoa. Remove the salmon from the oven and plate with quinoa and asparagus.

 

Nutrition Facts: Calories 430; Total Fat 12g; Carbohydrate 45g; Fiber 9g; Protein 36g