this week i decided to be adventurous and try something new- salmon. although i’ve eaten it before, i had never cooked it by myself and thought, ‘it’s time…’. I browsed through a ton of recipes regarding salmon and they all seemed too complicated and over powering so i did some inventing of my own. this is what i came up with!
-Pesto (basil, garlic, olive oil, pine nuts, parsley- optional)
-Salmon (filets of steaks will work for this!)
-A bag of small rainbow potatoes
-Quinoa or Mixed Grains
Mix up your pesto- for this you don’t need a ton, so grab a few good handfulls of basil, two or three clove of garlic, a few tablespoons of olive oil, a handful of pine nuts, salt and pepper, and if you have any, a bit of fresh parsley. Blend this up so everything is mixed into a paste like consistency.
Prepare your potatoes and mushrooms- make sure they are rinsed! The potatoes can be roasted whole or cut in half. I coated the potatoes and mushrooms in a couple spoonfuls of the pesto and a bit more olive oil. Throw this in the oven at about 400 degrees.
Prepare your grain- quinoa takes about twenty minutes so you’ll want to get it up to a simmer and cooking while the potatoes are cooking.
The salmon- I coated this in the pesto and a few slices of lemon and grapefruit. I made a little foil pouch/packet to cook it in for the oven and threw it in with the roasting potatoes. Salmon cooking time varies so i checked mine after about eight minutes and then let it cook for another five to eight minutes until it was light pink and flaky all the way through.
While everything else is cooking, you’re going to want to sauté your spinach. this goes pretty quick so thats why i saved it for last! once all the leaves were wilted down i put some garlic salt and pepper on it for flavor.
i was lucky and managed to time everything just about right so it was done at about the same time. i served the salmon on the bed of spinach and quinoa, with the potatoes and mushrooms on the side. i also topped the salmon with some avocado slices!