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Saturday, March 2, 2013

Baked Salmon, Quinoa and Sweet Potato/Parsnip Fries

I have been making a lot more fish lately. It's Lent and I am Catholic, so it makes sense, right? 

I had an assignment this week in my online nutrition class to create a recipe that had some cultural or religious significance to me. So I came up with this one. It was really good and my family loved it too.

Baked Salmon:

4 oz salmon filets. I used wild caught (healthier then farm raised) and I get frozen ones from Aldi. Frozen ends up being less expensive then fresh and still tastes good!

Dillweed (I like Pampered Chef's Blend)

Fresh garlic (I save time by buying it minced in a jar)

Extra Virgin Olive Oil


Place salmon on foil square

sprinkle with oil, garlic and dill

Form a pouch with the foil around the salmon

Bake at 350 for 45-55 minutes until flakes lightly with fork

Quinoa Pasta With Vegetables:

1 cup quinoa pasta

2 cups water


fresh garlic minced

chopped onion

chopped tomato

chopped fresh spinach


Cook quinoa according to package. I added a little salt, garlic and onion to the water for flavor.

In the last 3 minutes of cooking, add the tomato and spinach for color and nutrients

Sweet Potato and Parsnip Baked Fries:

Parsnips and sweet potatos

extra virgin olive oil

garlic powder

dash of salt


Peel and slice vegetables 

spread evening on baking sheet

sprinkle with salt and garlic powder

Place in oven with salmon

Bake until you remove salmon from oven

Turn vegetables over and continue to bake at 425 for 10-15 minutes or until desired crispness is reached.


This not only fit in for my class assignment, but it was really healthy and tasty too.What meatless dishes do you like to make?

Thanks for reading. Have a great day!


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