I spent the weekend at home with my parents and it definitely helped me hit the refresh button! We spent Saturday watching football and eating all day long, or as we put it, “grazing.” So when my dad made a trip to the hunting camp, my mom and I wanted to cook something healthy for dinner to start the week off right.
We were unsure at first what to cook at all, but we had some leftover asparagus and a lot of ingredients to cook with including cherry tomatoes, feta and an unlimited supply of olive oil and balsamic vinegar. You can never have too much!
So what popped into my head as the main attraction? Salmon, of course! I love eating salmon when I feel tired or want to bounce back from a fun-filled weekend. It’s so nutritious and only needs minimal seasoning to enhance its natural flavor. We also had quinoa, which pretty much goes well with any piece of chicken or fish. And the salad turned out to be an experiment, which was a surprising success!
RECIPE: Baked salmon & feta asparagus salad
Author: Kathryn, DownHomeDamsel.com
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
For the baked salmon:
- 1 lb of salmon filets (You can use frozen, but for extra delicious results, it’s advised to buy fresh salmon!)
- 2 tbsp olive oil
- 1 1/2 lemons
- 6 springs fresh thyme or dried
- 1 tsp of fish seasoning (optional)
- Salt & pepper to taste
For the quinoa:
- 1 cup chicken stock, low sodium
- 1/2 cup uncooked quinoa
For the asparagus:
- 1 bunch of asparagus, cut into thirds (after they’re cooked)
- 10 oz of cherry tomatoes, halved
- 1/4 cup feta, crumbled
- 2 tbsp of balsamic vinegar
- 1 tbsp of olive oil
- Salt & pepper to taste
Baked salmon & quinoa:
Preheat the oven to 450 degrees and prepare a small pan wrapped in foil and greased. Set the two filets in the pan and begin to drizzle each one with olive oil. Season the filets with 2 sprigs of thyme on each and fish seasoning.
Cut a lemon in six thin slices and place three on each filet. Finish off with salt and pepper. Place the other 4 thyme sprigs on top of the filets (2 on each).
Before you cook the fish, heat chicken stock and quinoa in a small pot on high. Bring to a boil and then turn to simmer and cover for 20 minutes. You can cook the quinoa with a cup of water, but I’ve learned that the chicken stock really enhances the quinoa’s flavor.
Bake fish for 12 minutes, and at the 2-minute mark, pull out and squeeze 1/2 of a lemon on top of the filets. Insert back into the oven for the last 2 minutes.
Feta asparagus salad:
*NOTE: I would suggest cooking the asparagus beforehand to cut your prep time. A good option is to cook it the night before with another meal and save extra for the salad. Here is an easy way to cook this yummy vegetable.
Take cooked asparagus (it should be cool) and chop into thirds. Chop cherry tomatoes in half and add both ingredients into a bowl. Add crumbled feta, olive oil, balsamic vinegar and salt and pepper. Toss to combine. Set in fridge while fish is cooking.
Top your scrumptious salmon on a bed of quinoa and add the salad! Voila, a perfectly balanced dinner that’s done in less than an hour.
The bottom line:
Salmon + quinoa + heaping plate of vegetables = a power food dish at its finest. This is an easy, light dish made with simple ingredients you might already have in your pantry!
Let me know what you thought of this yummy power meal! I hope it made you feel just as refreshed the next day as I did. Make sure to pin this recipe and share! Thanks for reading.