Salmon, Asparagus, Quinoa Bowl

One of my favorite ways to cook salmon (or other variety of fish) is using en-papillote/ parchment-cooking. This fuss-free and healthy parchment cooking method never fails. The salmon turns out moist and tender even when the oven time goes over by a few more minutes.

In addition to these chicken-themed grain bowls, you can switch up the protein in your grain bowls or veggie bowls by using seafood such as shrimps or fish. A quick and easy method to prepare fish using en-papillote/ parchment-cooking also means that your grain bowl is fast to complete and a meal ready in less than 30 minutes.

Salmon, Asparagus, Bell Peppers Quinoa Bowl
Ingredients:
1 frozen wild-caught salmon fillet, thawed, then season with salt and ground black pepper
10-12 thick asparagus, sliced to finger-length (read asparagus preparation tips here)
1/2 red bell pepper, sliced to bite-sizes
2-3 cloves garlic, thinly sliced
1 green onion, sliced to finger-length
1/2 cup thinly sliced fennel bulb (optional)
1 serving cooked quinoa
Salt and ground black pepper to taste

Directions:
Preheat oven 400F. Enclose seasoned salmon, fennel, scallions and garlic in the parchment packet. The sealed packet is roasted together with a separate tray of asparagus and red bell pepper also seasoned with salt and black pepper, in the oven for about 25 minutes. When fish and vegetables are done, serve with quinoa.

Tag: salmon grain bowl

An Escape to Food on Facebook