Golden Ginger-Turmeric Poached Salmon with Lemon-Dill Quinoa & Roasted Carrots

Ingredients

• 2 count Salmon fillets
• 0.5 cup Quinoa
• 2 cup Carrots
• 1 inch piece Fresh ginger
• 0.5 tsp Ground turmeric
• 1 count Fresh lemon
• 0.25 cup Fresh dill
• 1.5 tbsp Olive oil
• 3 cup Water
• 0.25 tsp Salt
• pinch Black pepper

Instructions

1. Preheat your oven to 400°F (200°C). In a medium bowl, toss the chopped carrots with 1 tablespoon of olive oil and a pinch of salt. Spread them in a single layer on a baking sheet.
2. Roast the carrots in the preheated oven for 20-25 minutes, or until tender and lightly caramelized. While carrots are roasting, proceed with the next steps.
3. Rinse the quinoa thoroughly under cold water. In a small saucepan, combine the rinsed quinoa with 1 cup of water and a small pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. While the quinoa rests, prepare the poaching liquid for the salmon. In a large skillet or shallow pan, combine 2 cups of water, grated ginger, ground turmeric, and a pinch of salt. Bring the mixture to a gentle simmer over medium heat.
5. Carefully place the salmon fillets into the simmering liquid. Reduce heat to low, cover the pan, and poach for 8-12 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
6. To the fluffed quinoa, stir in the juice of half a lemon and half of the chopped fresh dill. Taste and adjust seasoning if needed.
7. To serve, divide the lemon-dill quinoa between two plates. Top each with a poached salmon fillet. Arrange the roasted carrots alongside. Garnish with the remaining fresh dill, a lemon slice, and an optional drizzle of 0.5 tablespoon of olive oil over the salmon.

Nutrition (per serving)