Here’s an easy Spring dish that you can enjoy as the days get longer and warmer! This salmon recipe is perfect for a busy weeknight, a weekend dinner party or a special occasion.
By Amie Valpone
Here’s an easy Spring dish that you can enjoy as the days get longer and warmer! This salmon recipe is perfect for a busy weeknight, a weekend dinner party or a special occasion. You don’t need to be a cooking expert to whip up this dish- just make sure you have enough almonds on hand…I caught myself snacking on them while cooking because they’re so flavorful. Slivered almonds give this dish a nice crunch and they taste amazing when toasted to perfection from the warm oven heat!
I honestly don’t know what I like more about this salmon: the way it tastes or the way it looks. I’ve already made this recipe three times and I’m cooking it again this weekend for guests.
Have I mentioned how easy it is to make? Just a few ingredients and a little prep yields incredible results.
Go ahead, dig in!
- 1 cup quinoa
- ¼ cup sliced almonds
- 2 Tbsp. finely chopped fresh parsley
- 2 Tbsp. freshly squeezed orange juice
- ¼ tsp. sea salt
- ¼ tsp. freshly ground pepper
- 4 (6 ounces each) salmon fillets
- ½ cup dried cranberries
- ¼ tsp. sea salt
- ¼ tsp. pepper
- Preheat the oven to 400 degrees F. Line a shallow baking dish with parchment paper.
- Cook quinoa according to package directions.
- Meanwhile, in a large mixing bowl, combine almonds, parsley, orange juice, sea salt and pepper; mix well to combine.
- Place the salmon fillets, skin side down on the parchment paper. Drizzle orange juice onto each fillet, then spread the almond parsley mixture onto each fillet.
- Bake the salmon in the oven for 10 minutes or until salmon is cooked through. Remove from the oven, cover with foil and set aside for 5 minutes.
- Meanwhile, transfer cooked quinoa to a large mixing bowl. Add dried cranberries, sea salt and pepper.
- Uncover the salmon and serve warm with the cranberry quinoa.