This salmon on top of a warm quinoa, chick pea, and arugula salad was actually inspired by a dish I had at a restaurant in Providence a few months ago. It was salmon filet on a bed of warm kale, lentils, pine nuts and chick peas with a pesto sauce. Needless to say it was delicious, and while I’ve been meaning to attempt re-creating that exact recipe, I also decided to make it a little differently with the ingredients I already had. Hence, lemon, quinoa, and arugula instead of pesto, lentils, and kale. Either way it’s pretty delicious.
:: Ingredients ::
1 package baby arugula
1 cup quinoa
1 can chick peas
salmon filet, about 1.5-2 pounds
olive oil, salt, pepper
- Preheat the oven to 350 degrees.
- Bring 1 1/2 cups of water to a boil. Add the 1 cup of quinoa and turn the heat down to a simmer. Cover and steam for 15 minutes or until the water is completely absorbed.
- While the quinoa is cooking, make a marinade from olive oil, lemon juice, minced garlic, and fresh dill. Unfortunately, I didn’t measure properly when I made my marinade (Sorry! Improvising bites you in the ass sometimes. The picture is actually only half of the dish because I started eating it before deciding it was good enough to make a blog post about it haha). I had a 0.75 lb filet and I used a 3 second pour of olive oil, 3 second pour of lemon juice, probably about 3 teaspoons of minced garlic, and 2-3 stripped sprigs of dill. Adjust for how much salmon you have and don’t forget to taste it first! It’s all about what your tongue tells you =)
- Place the filet on a large piece of tin foil on a cookie sheet. Coat the filet in your marinade and add salt and pepper to the fish. Fold the tin foil into a packet around the salmon. This helps keep it moist and flakey while it cooks.
- Bake the salmon for 15 minutes.
- Once the quinoa is done cooking, take it off the heat and open the can of chick peas and rinse in a colander to get the excess liquid off. Add this to the warm quinoa.
- Zest both lemons and juice one of them, strip about 2-3 sprigs of dill. Add all of this to the quinoa base. Add salt and pepper to taste.
- When plating, simply spoon the quinoa salad on top of your bed of arugula, then place the salmon filet on top. The heat from your quinoa will wilt the arugula just a little, without making it soppy. If the leaves are a little dry, you can always add more olive oil and lemon juice.
- Sprinkle with parmesan cheese for an extra savory bite to combat the sour lemon.