1poundsalmon filletsskin removed, cut into 1-inch chunks
1/4cup packedfresh dillchopped
1tablespoonfresh lemon juice
Heat 1 tablespoon oil in a heavy, 3-quart saucepan over medium-high heat. Add onion and fennel and cook, stirring occasionally, until lightly browned, 3–5 minutes. Add water and salt and bring to a boil. Stir in quinoa. Cover and cook over medium heat for 5 minutes. Stir in tomatoes (with liquid). Return to a boil. Cover, reduce heat, and boil gently over medium heat until quinoa is translucent and tender, 6–8 minutes.
Stir in salmon. Cook, uncovered, over medium heat until salmon turns opaque and is cooked through, about 1 minute. (Check and cook an additional minute if needed.) Turn off heat. Stir in dill, lemon juice, and zest, plus remaining 1 tablespoon olive oil. Add salt to taste. Serve with lemon wedges.
Quinoa and Salmon Casserole
Amount Per Serving
Calories 274Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 2g10%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Total Carbohydrates 28g9%
* Percent Daily Values are based on a 2000 calorie diet.