As most of you know, I’m really big on cooking with herbs, both fresh and dried, as herbs are a healthy way for you to flavor dish and salads. Herbs pack both a tremendous amount of flavor, as well as a healthy dose of nutritional benefits. One of the herbs that I’m presently experimenting with is dill or dill weed. During a recent trip to Canada I tried a dill vinaigrette…it was absolutely delicious, and made me want to explore more dishes flavored with this healthy herb.
So, below is a quick and easy recipe that I prepared tonight: baked salmon with dried dill. As always, I paired the salmon with large kale salad, but this time added some quinoa to help make the entire meal more substantial and balanced. This recipe is super easy and very tasty…the dill gives a great flavor to the fish, while not being too over bering.
For the Salmon…
- 1 pound wild Alaskan King Salmon
- salt, pepper, garlic powder & dried dill (dill weed)
For the Kale and Quinoa Salad…
- red onion
- For the dressing: olive oil, juice from 1 whole fresh lemon, a splash of white vinegar, salt & pepper
For the salmon…
Preheat oven to 350 degrees. Place the salmon in a baking dish, then lightly drizzle the salmon with olive oil, and dust the top of the salmon with garlic powder, salt and pepper and dried dill. Bake salmon for 20 to 25 minutes at 350 degrees.
For the salad…
Cook your quinoa as suggested on the package. I use Vigo Organic Quinoa, which can be found at Publix or online at Amazon. While the quinoa is cooking (usually takes about 15 to 20 minutes), wash and chop all raw vegetables for the salad. For all crunchy vegetables, I prefer slicing them on a mandolin, which slices them thin and allows you to get a nice fork full of each vegetable with every bite.
Next combine salad ingredients in a large mixing bowl and add in your quinoa. I used 2 bunches of kale with 1 cup of cooked quinoa. Mix veggies and quinoa together, then add the following ingredients directly into the mixing bowl to dress the salad: olive oil, juice from 1 fresh lemon, 2 tablespoons of white distilled vinegar, salt and pepper. Mix, then adjust seasonings to taste.
Should look something like this…
This is a delicious, lean and nutrient dense dinner! There’s good, lean protein and heart healthy omega’s from the salmon. And, a plethora of vitamins and minerals from the kale/quinoa salad. The quinoa also helps to make this a heartier dish and will keep you full for a longer period of time.
Let me know what you think!
Enjoy this post? Please share with your friends and family!