organic | Anna's Cuisine

The previous post was heavy in the stomach, so I hope this will make up for it. It’s baked salmon slathered with infused rosemary, garlic, and lemon olive oil mixture serve with quinoa and vegetable stir-fry. Our dinner last night.

There is nothing more satisfying than ingesting nutritious foods like this one . No guilt. Just wholesome goodness in every bite. Don’t you agree?

Before you prepare this dish, make the infused olive oil mixture ahead of time for all the flavors to blend in.

Ingredients:

2-6 oz. wild caught salmon fillets
5 cloves of garlic, finely chopped
3 sprigs of organic rosemary, finely chopped
2 tablespoons Extra virgin olive oil
3 tablespoons fresh squeezed lemon juice
salt and pepper to taste

Preparation Methods:

Preheat oven to 350 degrees. In a small bowl or ramekin, combine olive oil, lemon juice, garlic, and rosemary. To draw out flavors from the garlic and rosemary, try crushing them using the back of the spoon by pressing it on the side of the bowl. Stir and set aside. Season salmon fillets with salt and pepper. Place in a glass baking dish. Slather about one or two tablespoons of the herb mixture on top of the salmon. Spread using the back of the spoon. Bake for 25-30 minutes depending on your oven.

Rosemary, lemon, and garlic infused Olive oil

While the salmon is baking in the oven, prepare the side dish, Quinoa and vegetable stir-fry.

Ingredients:

1 cup cooked organic red and white quinoa
1 1/2 cup organic broccoli, cut into small bite pieces
1/2 of organic zucchini, cut into small pieces.
1/2 of organic red bell peppers, cut into small cubes
2 stalks of organic green onions, sliced
3 cloves of garlic, chopped
3 tablespoons of chopped onions
2 tablespoons of the infused olive oil mixture
1 tablespoon Extra virgin olive oil
salt and pepper to taste

Preparation Methods:

Heat a skillet over medium heat and coat with olive oil when hot. Add the garlic and onions. Saute until garlic turns lightly brown and onions are translucent. Add the zucchini, broccoli and bell peppers. Stir-fry for a few seconds and cover. Turn the heat to low. Shake the pan from time to time or stir-fry until the broccoli florets are half cooked. Add the infused olive oil with the garlic and rosemary. Stir to incorporate. Add the cooked quinoa and stir. Cook just until the quinoa is heated through. Serve warm with the salmon.

Enjoy all the goodness!

Note: If this recipe inspire you to use as a guide to create your own, please be considerate and credit annascuisine.wordpress.com. Thank you.

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©annascuisine.wordpress.com (2013-2014), unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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