Remembering the Benji Frank (Part II): Simple Salmon and Red Quinoa with Lemon

Sometimes, dinnertime rolls around and you know just what to make. When I invited my friends Morgan and Jonathan over for dinner yesterday, I knew I wanted ratatouille. I wanted it bad. But while roasted vegetables are delicious, they don’t a meal make.

So I asked Morgan to bring protein over. Maybe some fish? She and Jon showed up with two gorgeous pieces of salmon, a lemon, and a bottle of white. (What good guests.) I pulled a box of red quinoa out of the cupboard, and what we made was so simple and satisfying, and felt so complete, that we all had to go back for seconds.



Simple Salmon

Serves 4

20 minutes

  • 1 ½ lb. salmon, cut into two pieces
  • juice from ½ lemon
  • 3 tbsp. parsley
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. white balsamic vinegar
  • salt and pepper

Pre-heat oven to 400F and place rack in the middle. Line a baking dish with foil. Place fish in the dish, and drizzle oil, lemon juice, and vinegar over fish, coating thoroughly on both sides. Season to taste with salt and pepper on both sides. Bake, skin side up, until fish is opaque most of the way through the center.

Red Quinoa with Lemon

Serves 4

20 minutes

  • 1 cup red quinoa
  • 2 cups water
  • 1 tbsp. butter
  • 3 tbsp. fresh parsley, chopped
  • zest and juice from ½ lemon
  • salt

Bring quinoa and water to a boil. Simmer, covered, until water is absorbed, 10-15 minutes. Toss in butter, lemon, and salt. Cover, and let sit. Stir in parsley just before serving.

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Filed under Fish, Gluten-free, Main Course, Side, Vegetarian

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