Rosemary Garlic Salmon + Red Pepper Sauce + Quinoa + Salad

Amrapali Dixit

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Mealsology

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2 min read

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May 9, 2022

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This meal plan is inspired from Mary Anne Heaton’s (Editor’s mother-in-law) delicious recipes of salmon and red pepper sauce.

Ingredients

Rosemary Garlic Salmon

• 1.5lb Salmon
• 1/2 teaspoon dried rosemary
• 4 cloves minced garlic
• 1/2 teaspoon garlic powder
• 2 tablespoon olive oil

Red Pepper Sauce

• 3 Red peppers
• 2 tablespoon plain yogurt
• 3 tsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Quinoa

• 1 cup quinoa
• 1/2 cup chopped carrots (1–2 carrots)
• 1/2 cup celery chopped (2 stalks)
• 1/2 tsp salt
• 1/4 tsp black pepper

Salad

• Half a bag of field greens
• 1 pint cherry tomatoes

Steps:

• Preheat the oven to 450 degree Fahrenheit.
• Cut 3 red peppers in sections and place them in a baking/sheet pan, ready to go in the oven.
• Place a sauce pan with 1 cup of water on the stove. Chop 1–2 carrots + 2 celery stalks + 1 cup quinoa and add to the water. Add 1/2 tsp salt + 1/4 tsp black pepper and stir. Cover the pot and bring it to boil.
• Place the red peppers in the oven and set the timer to 15 minutes.
• Check the Quinoa. If boiling, turn the heat down to medium and let it simmer.
• Prep the salmon in a rectangular sheet/baking pan. Mix 1/2 tsp rosemary + 4 cloves minced garlic + 1/2 tsp garlic powder and 2 tablespoon olive oil in a small bowl. Baste the salmon with this mixture.
• If the timer is up, then remove the red peppers from the oven and set them aside to cool for 5 minutes. Reduce the oven temperature to 375. When the oven is ready, input the salmon and set the timer to 15 minutes.
• Check the quinoa and stir.
• Add the roasted red peppers + 2 tablespoon plain yogurt + 3 tsp lemon juice + 1/2 tsp salt + 1/4 tsp black pepper to a food processor. Purée the mix and red pepper sauce is ready.
• Check the quinoa. If the water is absorbed, and it looks flaky, it is done. Fluff it with a fork and remove from the hot stove.
• Prep the salad by slicing the cherry tomatoes and mixing them with field greens in a bowl.
• Post 15 minutes, remove the salmon from the oven. Serve like below for an appetizing picture.

This recipe serves four.