Turkish Roasted Salmon

Name: Turkish Roasted Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 pound wild salmon fillet (skinless, cut into 4 equal portions); 1 tablespoon ground sumac; 1 teaspoon dried oregano; 1 tablespoon olive oil; 0.75 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 0.75 cup quinoa (rinsed); 2 English cucumbers (medium, diced); 2 Roma tomatoes (medium, diced); 2 tablespoon fresh mint (chopped)

Oven-roasted wild salmon seasoned with tangy sumac and dried oregano, served over fluffy herbed quinoa alongside a crisp cucumber and tomato salad.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Turkish
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Soy-Free
Pescatarian
High-Protein
Low-Calorie
Low-Saturated-Fat
Low-Sugar
Kosher
Halal
Low-Fat
Low-Sodium
Low-Cholesterol

Ingredients

1 pound wild salmon fillet (skinless, cut into 4 equal portions)
1 tablespoon ground sumac
1 teaspoon dried oregano
1 tablespoon olive oil
0.75 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
0.75 cup quinoa (rinsed)
2 English cucumbers (medium, diced)
2 Roma tomatoes (medium, diced)
2 tablespoon fresh mint (chopped)

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
Combine rinsed quinoa with 1 1/2 cups water and 1/4 teaspoon of the salt in a small saucepan; bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until tender, then fluff with a fork and fold in 1 tablespoon of chopped fresh mint.
Place the wild salmon portions on the prepared baking sheet. Rub evenly with 1/2 tablespoon of the olive oil, ground sumac, dried oregano, 1/4 teaspoon of the salt, and black pepper.
Roast the salmon in the preheated oven for 12 to 14 minutes until it flakes easily with a fork and reaches an internal temperature of 145°F.
In a medium mixing bowl, toss together the diced English cucumbers, diced Roma tomatoes, the remaining 1 tablespoon of chopped fresh mint, remaining 1/2 tablespoon of olive oil, and the remaining 1/4 teaspoon of salt.
Plate each portion of herbed quinoa with a roasted salmon fillet and a generous side of the chilled cucumber-tomato salad.

Notes

Sumac provides a wonderful tart, citrus-like flavor without requiring any added lemon juice.

Nutrition (per serving)

Calories: 365
Protein: 31.2 g
Carbohydrates: 26.4 g
Fat: 14.8 g
Fiber: 4.2 g
Sodium: 485 mg
Saturated Fat: 2.2 g
Sugar: 3.4 g
Cholesterol: 62 mg