Baked Lemon + Fennel Salmon Packets

MEAL TYPE: Entree

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 4 SERVINGS

Salmon is a great source of anti-inflammatory omega-3 fatty acids. Any variety will work here, but we especially love using fresh Spring Chinook Salmon from the Northwest—a premium fish that’s packed with flavor. Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.

INGREDIENTS

1 cup dry quinoa

1 large fennel bulb, trimmed and very thinly sliced (reserve fonds for garnish)

4 6-ounce skinless salmon fillets (about 1 ½ inches thick)

1 large or 2 small lemons, thinly sliced (about 12 slices)

4 Tbs. capers

5 Tbs. extra-virgin olive oil

1/4 tsp. crushed red pepper

sea salt and pepper, to taste

4 cups arugula

1 lemon

PRINT | EMAIL

INSTRUCTIONS

Combine 1 cup of quinoa with two cups of water. Bring to a boil. Cover, reduce heat to low, and cook until all the liquid has evaporated and quinoa can easily be fluffed with a fork. Remove from heat.
Preheat the oven to 400F degrees. Cut out 4 pieces of parchment paper (big enough to wrap each fillet in).
Place an even amount of fennel on each piece of parchment paper, followed by 1 salmon fillet. Top each fillet with 3 slices of lemon, 1 Tbs. of capers, and a drizzle of olive oil. Sprinkle with crushed red-pepper flakes crushed red pepper, sea salt, and pepper. Fold parchment paper to enclose the salmon. Twist the ends to secure.
Bake for 15 minutes or until cooked through.
Serve salmon with a heaping 1/2 cup cooked quinoa and 1 cup arugula. Drizzle 1 Tbs. olive oil and a splash of lemon juice over the arugula. Season to taste with sea salt and pepper.

0 people have left a comment. Join the conversation!

NEXT IN ENTREE

NEXT IN Entrees