What you'll be getting:

Salmon with Asparagus and Swiss Chard

Bring your water up to a boil. 

Per Serving

5 oz Coho salmon (some fillets were a little small, so you  may have more fillets than servings) 

100 g veggies (asparagus and swiss chard) 

2 T lemon/herb seasoning sauce (lemon juice, rosemary, parsley, avocado oil, nutritional yeast, salt and pepper) 

1/4 c quinoa* (quinoa, nutritional yeast, salt) 

parsley (not shown) 

 

 

 

 

*How much water to use for quinoa: 1 serving- 1/2 c water, 2 servings- 1 c water, 3 servings- 1.5 c water, 4 servings- 2 c water

Equipment needed: pot/pan of water for quinoa, lined sheet pan

 

Preheat oven to 425.

I was originally going to pan sear the salmon, but that would be one extra step and one extra pan to clean, so I decided it would be easier to just bake the fish instead. Lay out the salmon and asparagus on the sheet pan. You can put the salmon on the sheet pan while you are waiting for the water to boil.  

Top with half of the seasoning sauce. The remaining sauce will be used later. 

Using a spoon or spatula, cover the fish and asparagus fully with the sauce before putting them in the oven. 

Cover and set a timer for 15 minutes. 

When the water is boiling, add the quinoa and lower the temperature to a low setting. I cooked on 3.

Place the sheet pan in the oven after you set the timer for the quinoa. I thought I took pictures of the oven steps, but I forgot. Sorry. I have faith that you will be able to do these steps without the aid of pictures. 

 

When the timer has 4 minutes remaining, pull out the sheet pan and add the swiss chard to the asparagus. Drizzle the remaining sauce on the veggies. Return to the oven for the remaining time (roughly 2-3 minutes). At this time, turn the heat to the quinoa off.

When the timer goes off everything will be ready. 

Stir quinoa a bit before plating. 

Finish with sprinkling a little parsley over top of the fish. If you have any leftover sauce you can drizzle that over everything too. From start to finish this dinner takes just over 15 minutes. Enjoy!

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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