Oven-baked Salmon Filet Recipe
Oven-baked salmon filet on a bed of quinoa and greens with lobster cream sauce. Available gluten-free.
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Ingredients
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Ingredients
Method
Instructions
- 1
Cook Quinoa
Rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.
- 2
Prepare Salmon
Preheat the oven to 400°F (200°C). Place salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt and black pepper. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork.
- 3
Sauté Greens
In a large skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add fresh spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper.
- 4
Make Lobster Cream Sauce
In a saucepan over medium heat, combine heavy cream, lobster meat, lemon juice, and chopped parsley. Stir gently and simmer for about 5 minutes until heated through and slightly thickened.
- 5
Assemble the Dish
On each plate, create a bed of quinoa, top with sautéed spinach, and place a salmon fillet on top. Drizzle with lobster cream sauce and garnish with additional parsley if desired.
