🥗✨ New month, new recipe!
Salmon, quinoa, olive oil, and cashews aren’t just delicious—they’re packed with nutrients that support overall health. That’s why my new Quinoa Salmon Salad with Creamy Dill Dressing is such a powerhouse meal! It’s filled with protein, healthy fats, and fibre to keep you feeling energized and satisfied. And the best part? Today, I’m sharing the recipe so you can make it at home!
🥬 Salmon is rich in omega-3 fatty acids, which help reduce inflammation and support brain and heart health.
🥬 Quinoa is a complete protein, meaning it contains all nine essential amino acids, making it a great plant-based protein source. Plus, it’s naturally gluten-free and packed with fibre for better digestion.
🥬 Olive oil is loaded with heart-healthy monounsaturated fats and antioxidants that help fight free radical damage.
🥬 Cashews add a creamy texture to the dressing while providing a boost of magnesium, zinc, and healthy fats to support bone health and immune function.
With these nutrient-dense ingredients, this salad is as nourishing as it is flavourful 💥 Grab the full recipe below, and let me know if you give it a try!
For the Salmon:
4 salmon fillets (about 6 ounces each)
2 tbsp olive oil
½ tsp salt
¼ tsp cracked black pepper
1 garlic clove, minced
Juice of ½ lemon
For the Quinoa:
2 cups water
1 cup quinoa
For the Creamy Dill Dressing:
½ cup cashews, soaked overnight and rinsed
½ cup olive oil
⅓ cup water
¼ cup lemon juice
¼ cup nutritional yeast
¼ cup fresh dill
2 tsp garlic powder
½ tsp salt
¼ tsp cracked black pepper
For the Salad:
1 head Romaine lettuce, chopped
¼ cup capers
2 cups cucumber, diced
3 celery stalks, diced
½ cup fresh dill, minced
¼ red onion, thinly sliced (optional)
Directions:
Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet. Drizzle with olive oil and season with salt, pepper, and minced garlic. Squeeze the juice of half a lemon over the fillets. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily when pulled apart with a fork. Set aside to cool slightly.
Cook the quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of quinoa and bring to a boil again. Reduce the heat to low, cover, and simmer for about 10 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let cool completely.
Make the creamy dill dressing: In a food processor, blend the soaked cashews, olive oil, lemon juice, nutritional yeast, fresh dill, garlic powder, salt, and pepper until smooth and creamy. Add water as needed to reach your desired consistency.
Assemble the salad: In a large bowl, combine the chopped Romaine lettuce, capers, diced cucumber, diced celery, and thinly sliced red onion. Add the cooked quinoa and flaked salmon. Drizzle the creamy dill dressing over the salad and toss gently to combine.
Serve and Enjoy: You can serve immediately or refrigerate for later. Either way, this vibrant, hearty salad will surely satisfy!
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