Ingredients
Scale
- 1 cup quinoa
- 1/4 cup sliced almonds
- 2 Tbsp. finely chopped fresh parsley
- 2 Tbsp. freshly squeezed orange juice
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- 4 (6 ounces each) salmon fillets
- 1/2 cup dried cranberries
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 10 mins