Sustainable Salmon - Half Pan Recipe
Serves up to 10. 10 Sustainable Atlantic salmon filets served whole on a bed of our rice + quinoa blend, with sliced lemons and our homemade citrus herb chimichurri on the side.
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Ingredients
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Main Ingredients
Citrus Herb Chimichurri
Method
Preparation of Salmon
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Salmon
Place the sustainable Atlantic salmon filets on a large baking sheet lined with parchment paper. Season each filet with salt and black pepper to taste.
- 3
Bake the Salmon
Bake the salmon in the preheated oven for about 15-20 minutes, or until the fish flakes easily with a fork and is cooked through.
Preparation of Rice and Quinoa Blend
- 4
Cook the Grain Blend
In a large pot, combine 3 cups of rice and quinoa blend with 6 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the grains are tender and the water is absorbed.
- 5
Fluff the Grain Blend
Once cooked, remove from heat and let it sit covered for 5 minutes. Then fluff the mixture with a fork.
Preparation of Citrus Herb Chimichurri
- 6
Mix the Ingredients
In a mixing bowl, combine the chopped parsley, chopped cilantro, minced garlic, red wine vinegar, olive oil, lemon juice, salt, black pepper, and red pepper flakes.
- 7
Stir Well
Stir well to combine all the ingredients into a cohesive sauce. Adjust seasoning to taste.
- 8
Chill the Chimichurri
Cover the chimichurri and let it sit at room temperature for at least 15 minutes or refrigerate until ready to serve.
Serving
- 9
Assemble the Dish
On a large serving platter, create a bed of the rice and quinoa blend. Arrange the baked salmon filets on top.
- 10
Garnish with Lemon
Slice the lemons into wedges and arrange around the salmon for garnish.
- 11
Serve with Chimichurri
Serve the homemade citrus herb chimichurri on the side for drizzling over the salmon.
