Creamy Herb-Crusted Salmon Bowl
Indulge in a creamy, protein-packed gourmet meal with this herb-crusted salmon bowl. Rich in flavors, tender salmon is baked to perfection and smothered in a luscious garlic herb cream sauce, served over a bed of quinoa and vibrant asparagus. Each bite is not only delicious but also packed with nutrients, making it a perfect choice for a healthy yet satisfying dinner.
ingredients
- 2 salmon fillets (6 oz each)
- 1 cup quinoa
- 2 cups water or broth
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
- 1 tablespoon lemon juice
- Zest of 1 lemon
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Rinse the quinoa under cold water, then combine it with water or broth in a saucepan. Bring to a boil, cover, and simmer for 15 minutes until fluffy.
- 3.
While the quinoa cooks, place the salmon fillets on a baking sheet lined with parchment paper. Brush with olive oil, then season with salt, pepper, and Dijon mustard.
- 4.
Bake the salmon for 12-15 minutes, or until cooked through and flaky.
- 5.
In a saucepan, heat the heavy cream over medium heat. Add minced garlic, dill, parsley, lemon juice, and zest. Simmer for 3-4 minutes until slightly thickened.
- 6.
In a separate skillet, sauté the asparagus in a little olive oil for 2-3 minutes until tender but crisp. Season with salt and pepper.
- 7.
To assemble, place a scoop of quinoa in each bowl, top with baked salmon, drizzle with creamy herb sauce, and add sautéed asparagus on the side.
