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Salmon is kind of like chicken breast — it can take many flavors, cooks pretty quickly, and gets boring fast. To keep it interesting, I try to branch out from my usual cooking method of pan searing it in a cast iron skillet.
Like this easy recipe that combines the salmon and side dish in one. Now, you may be thinking “why not just eat the quinoa on the side?”
I have an answer for that, and if you know me, it will not be surprising. When you put the quinoa mixture on the salmon and bake it in a high heat oven, it crisps up and gets a little crunchy.
I cooked the quinoa with bell peppers and mango, so it’s sweet and savory, and gives it kind of an exotic flavor. Eat it with your favorite veggie. Might I suggest spinach?
This easy mango quinoa baked salmon is perfect for busy weeknights when you want something different, but don't want something complicated.
2 tablespoons olive oil
1 clove garlic, minced
1 small onion, diced
1 small red pepper, diced
1 cup diced mango
½ cup quinoa, any color
1 cup broth or water
¼ cup chopped parsley
4 salmon filets
Sea salt and fresh ground pepper, to taste
Preheat oven to 400 degrees F. Line a baking pan with parchment paper.
Heat the oil in a small saucepan over medium heat. Add the garlic, onion, and pepper and cook until softened. Add the mango and stir in the quinoa. Stir and cook for a minute. Season with salt and pepper.
Add water or broth and bring to a boil. Reduce to a simmer, and cover. Cook for 15 minutes, and turn off heat. Let sit, covered, for 5 minutes. Uncover and stir in the parsley.
Lay the salmon filets, skin side down, on your baking sheet. Season with salt and pepper. Spoon the quinoa mixture over the salmon and spread it evenly overtop, pressing down lightly.
Drizzle with a bit of olive oil and bake for 10-12 minutes, until salmon is cooked to your liking. Serve immediately.