Anti-Inflammatory Baked Salmon with Quinoa and Spinach
Ingredients:
2 salmon fillets
1 cup quinoa, rinsed
2 cups vegetable broth or water
2 cups fresh spinach, roughly chopped
2 tablespoons olive oil
1 lemon, juiced
2 garlic cloves, minced
Salt and pepper, to taste
1 teaspoon paprika (optional)
Fresh herbs (such as dill or parsley), for garnish
Instructions:
Preheat your oven to 375°F (190°C).
In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
While the quinoa is cooking, prepare the salmon. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, lemon juice, and minced garlic. Season with salt, pepper, and paprika if using.
Bake the salmon in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork.
In the last five minutes of baking, add the chopped spinach to the baking tray to wilt slightly.
Once cooked, serve the salmon over a bed of quinoa and spinach. Garnish with fresh herbs.
Benefits:
Baked salmon is rich in omega-3 fatty acids, which are known for their anti-inflammatory properties. Quinoa is a complete protein and a good source of fiber, while spinach boasts high levels of antioxidants and vitamins. This dish supports overall wellness and helps to reduce inflammation in the body, making it a nutritious addition to your meal plan. Enjoy this dish as part of a balanced diet to enhance your health and vitality.