This week is all about the mamas, and what you like to eat. You spend time and effort cooking meals to please your family, but with Mother’s Day just a few days away, it’s time to make a meal that you enjoy, loaded with healthy ingredients and tons of flavor. One night, order pizza for the kiddos and whip up some easy salsa verde in the blender, a bit of quinoa, and flavorful salmon and veggies. This recipe feeds 8 people, but will easily scale down for your needs. Enjoy, and Happy Mother’s Day!
Salmon Grain Bowls
Serves 8
- 8 wild salmon fillets (3 ounces each)
- sea salt, to taste
- fresh pepper, to taste
- 2 tablespoons extra-virgin olive oil, divided
- 1 cup asparagus, cut into 2-inch pieces
- 1/2 cup shitake mushroom caps, sliced (stems removed)
- 1 package Seeds of Change Quinoa, Brown & Red Rice with Flaxseeds
- 1/4 cup slivered almonds
Salsa Verde (optional):
- 1 bunch scallions
- 1 clove garlic
- 1/2 cup packed cilantro leaves
- 1/2 cup packed mint leaves
- 1/2 cup packed basil leaves
- 1/2 cup lemon juice
- 1/3 cup extra-virgin olive oil
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Heat oven to 400 F.
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In oven-proof pan, season salmon with salt and pepper, and drizzle each fillet with olive oil. Bake 12-15 minutes, until cooked through.
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In blender or food processor, combine all Salsa Verde ingredients and pulse until fully incorporated but still rustic and chunky. Set aside.
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In medium saute pan over medium-high heat, heat remaining olive oil. Add mushrooms and asparagus and saute vigorously 3-5 minutes. Add grains and slivered almonds, and continue to saute until heated through, about 5 minutes. Adjust seasoning with salt and pepper, to taste.
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Divide grains among eight plates, place a piece of salmon on each plate then finish with dollop of Salsa Verde, if desired, and serve.
Substitution: Shitake mushroom caps may be substituted with button mushrooms or other wild mushrooms.
Photo courtesy of Getty Images
Recipe courtesy of Seeds of Change
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