Ingredients
- null 2 lb. Salmon Fillet
- null 1 tablespoon olive oil
- null 1/4 teaspoon black pepper
- null 1/4 teaspoon salt
- null 1/4 teaspoon garlic powder
- null 1/4 teaspoon paprika
- null 1 cup RiceSelect® Tri-Color Quinoa
- null 1 3/4 cups water
- null 1 cup shredded carrots
- null 1 cup shredded purple cabbage
- null 3 cucumbers thinly sliced into rounds
- null 1 cup cherry tomatoes
- null 1 bunch of fresh dill
- null 1 cup mayonnaise
- null Juice of 1 lemon
Instructions
- Place salmon, skin side down, on a baking sheet covered with parchment paper.
- Drizzle olive oil over salmon.
- Season with spices, making sure to rub it in.
- Place in the oven on 450′ for about 12 minutes, until salmon is cooked through and flakes easily.
- Rinse quinoa using a strainer and large bowl.
- Combine quinoa and water in a pot. I use a ratio of 1 and 3/4 cups of water to 1 cup of quinoa.
- Bring water to a boil, then simmer until water is absorbed.