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Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Active Time:10 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:30 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4(4.4-ounce) packagesprecooked microwaveablewhite and red quinoa(such as Minute) (about2 3/4cups)5tablespoonsextra-virgin olive oil, divided3cupscherry tomatoes3tablespoonsdrained nonpareilcapers2tablespoonsbalsamic vinegar1/4teaspoonground pepper4(5-ounce)skin-on salmon fillets3/4teaspoonsalt, divided1/4cuptorn fresh basil leaves1/2teaspoonrefrigeratedgarlic paste1/2teaspoonred-wine vinegar
Cook Mode(Keep screen awake)
Ingredients
4(4.4-ounce) packagesprecooked microwaveablewhite and red quinoa(such as Minute) (about2 3/4cups)
5tablespoonsextra-virgin olive oil, divided
3cupscherry tomatoes
3tablespoonsdrained nonpareilcapers
2tablespoonsbalsamic vinegar
1/4teaspoonground pepper
4(5-ounce)skin-on salmon fillets
3/4teaspoonsalt, divided
1/4cuptorn fresh basil leaves
1/2teaspoonrefrigeratedgarlic paste
1/2teaspoonred-wine vinegar
DirectionsPosition oven racks in top third and lower third; preheat to 425°F. Line 2 large rimmed baking sheets with parchment paper. Place quinoa on 1 prepared baking sheet; drizzle with 2 tablespoons oil and toss to coat. Spread the quinoa into an even layer, covering the entire baking sheet.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellOn the other prepared baking sheet, toss tomatoes with capers, balsamic vinegar, pepper and 2 tablespoons oil; spread the tomatoes around the outer edges of the pan. Place salmon fillets, evenly spaced, in the center of the pan. Drizzle the salmon with the remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellPlace the quinoa mixture on the top rack and the salmon mixture on the lower rack. Bake until the tomatoes begin to burst and the salmon is cooked through, about 15 minutes.Stir the quinoa with a fork; let stand for 5 minutes. Stir the remaining 1/2 teaspoon salt into the quinoa. Divide the quinoa and salmon among 4 plates. Stir basil, garlic paste and red-wine vinegar into the tomato mixture. Spoon the tomato mixture over the salmon.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellEquipmentParchment paperNutrition InformationServing Size: about 1/2 cup quinoa, 1/2 cup tomato mixture & 1 salmon filletCalories 600, Fat 36g, Saturated Fat 6g, Cholesterol 75mg, Carbohydrates 33g, Total sugars 5g, Added sugars 0g, Protein 36g, Fiber 5g, Sodium 719mg, Potassium 1,001mgEatingWell.com, March 2024
Directions
Position oven racks in top third and lower third; preheat to 425°F. Line 2 large rimmed baking sheets with parchment paper. Place quinoa on 1 prepared baking sheet; drizzle with 2 tablespoons oil and toss to coat. Spread the quinoa into an even layer, covering the entire baking sheet.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellOn the other prepared baking sheet, toss tomatoes with capers, balsamic vinegar, pepper and 2 tablespoons oil; spread the tomatoes around the outer edges of the pan. Place salmon fillets, evenly spaced, in the center of the pan. Drizzle the salmon with the remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellPlace the quinoa mixture on the top rack and the salmon mixture on the lower rack. Bake until the tomatoes begin to burst and the salmon is cooked through, about 15 minutes.Stir the quinoa with a fork; let stand for 5 minutes. Stir the remaining 1/2 teaspoon salt into the quinoa. Divide the quinoa and salmon among 4 plates. Stir basil, garlic paste and red-wine vinegar into the tomato mixture. Spoon the tomato mixture over the salmon.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellEquipmentParchment paperNutrition InformationServing Size: about 1/2 cup quinoa, 1/2 cup tomato mixture & 1 salmon filletCalories 600, Fat 36g, Saturated Fat 6g, Cholesterol 75mg, Carbohydrates 33g, Total sugars 5g, Added sugars 0g, Protein 36g, Fiber 5g, Sodium 719mg, Potassium 1,001mg
Position oven racks in top third and lower third; preheat to 425°F. Line 2 large rimmed baking sheets with parchment paper. Place quinoa on 1 prepared baking sheet; drizzle with 2 tablespoons oil and toss to coat. Spread the quinoa into an even layer, covering the entire baking sheet.
On the other prepared baking sheet, toss tomatoes with capers, balsamic vinegar, pepper and 2 tablespoons oil; spread the tomatoes around the outer edges of the pan. Place salmon fillets, evenly spaced, in the center of the pan. Drizzle the salmon with the remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt.
Place the quinoa mixture on the top rack and the salmon mixture on the lower rack. Bake until the tomatoes begin to burst and the salmon is cooked through, about 15 minutes.
Stir the quinoa with a fork; let stand for 5 minutes. Stir the remaining 1/2 teaspoon salt into the quinoa. Divide the quinoa and salmon among 4 plates. Stir basil, garlic paste and red-wine vinegar into the tomato mixture. Spoon the tomato mixture over the salmon.
EquipmentParchment paper
Equipment
Parchment paper
Nutrition InformationServing Size: about 1/2 cup quinoa, 1/2 cup tomato mixture & 1 salmon filletCalories 600, Fat 36g, Saturated Fat 6g, Cholesterol 75mg, Carbohydrates 33g, Total sugars 5g, Added sugars 0g, Protein 36g, Fiber 5g, Sodium 719mg, Potassium 1,001mg
Nutrition Information
Serving Size: about 1/2 cup quinoa, 1/2 cup tomato mixture & 1 salmon filletCalories 600, Fat 36g, Saturated Fat 6g, Cholesterol 75mg, Carbohydrates 33g, Total sugars 5g, Added sugars 0g, Protein 36g, Fiber 5g, Sodium 719mg, Potassium 1,001mg
Serving Size: about 1/2 cup quinoa, 1/2 cup tomato mixture & 1 salmon fillet
Calories 600, Fat 36g, Saturated Fat 6g, Cholesterol 75mg, Carbohydrates 33g, Total sugars 5g, Added sugars 0g, Protein 36g, Fiber 5g, Sodium 719mg, Potassium 1,001mg
EatingWell.com, March 2024
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Nutrition Facts(per serving)627Calories37gFat33gCarbs38gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
