WHFoods Menu: Salmon with Cherry Tomatoes and Artichokes

Salmon is rich in anti-inflammatory omega-3 fatty acids and vitamin D. You can make this elegant and tasty dinner in minutes. This dish keeps well until the next day. Note: You will need to prepare 1/2 cup cooked quinoa for this meal. This can be done ahead of time. Follow the directions on the package for best results. Note: You will need to prepare 1 cup quinoa for this meal. This can be done ahead of time. Follow the directions on the package for best results.

Prep and Cook Time: 15-20 minutes

Ingredients:

Directions:

  1. Slice onion and chop or press garlic and let sit for 5 minutes.
  2. Separate broccoli florets with small stems from the large, thick stem. Slice smaller stems into 1/4-inch pieces. Slice florets into 4-6 pieces. (You can also do this step in the food processor, using the s-blade and pulsing until evenly chopped. Be careful not to over-process.)
  3. Measure out 1/3 cup broth. Heat 3 TBS of the broth in a covered skillet over medium high heat.
  4. Sauté onion in the broth, covered, for 2 minutes.
  5. Add broccoli and remaining broth, cover and cook for 2 minutes.
  6. Add garlic, salmon, tomatoes, artichokes, and cook covered, for 2-3 minutes or until fish is flaky.
  7. Turn off heat and add basil, parsley, chili flakes and salt and pepper to taste.
  8. Transfer to a serving dish and drizzle with extra virgin olive oil and lemon juice. Serve with hot quinoa.
  9. Serve with hot quinoa.
Serves 1

Note: If you wish to use the large broccoli stem, cut off the bottom 1 inch of the stem. Peel the tough skin off the stem. Chop stem into 1/4-inch pieces and cook with test of broccoli.

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