Baked Lemon Pepper Salmon with Saffron Quinoa and Roasted Vegetables

INGREDIENTS

Mixed Vegetables (Carrots, brocolli, cauliflower)
Salmon
Quinoa
Saffron
Pink Himalayan Salt
Lemon Pepper
Olive Oil
Red Wine Vinegar


DIRECTIONS

1. Cook quinoa (one part quinoa to two cups liquid). Towards the end of the cooking time (when there is still a little liquid left), add a sprinkle of saffron and pink Himalayan salt to the quinoa. Stir and serve warm.
2. Roast Veggies: Place your vegetables on a sheet pan, add some olive oil, red wine vinegar and lemon pepper to the vegetables and mix. Roast for about 20 minutes.
3. Baked Salmon: Place salmon on tin foil in a oven safe dish. Coat with some olive oil and lemon pepper. Bake at 375 for about 15 minutes flipping half way.

Coconut Cilantro Salmon

INGREDIENTS

Salmon

A bunch of cilantro

Unsweetened coconut

1 jalepeño

Lemon juice

Olive oil

Garlic powder

Pepper

DIRECTIONS

For the marinade:
Grind cilantro in the food processor.
Add unsweetened coconut and jalepeños.
To this mixture add lemon juice, a small amount of olive oil, cumin, garlic and pepper.
Then:
Rub a thick layer of this marinade on the fish (as shown in the photo) and let it set for a couple of hours.
Bake your salmon at 375 degrees for 10-20 minutes depending on the side of the fish.

BENEFITS

Salmon: A nutrient dense high protein food. Provides the body with omega 3 fatty acids. Omega 3's are essential fats that must be consumed in the diet to provide heart healthy and general body functions like energy, body insulation and organ cushioning.
Cilantro: Cilantro binds to any metals or toxins in the tissues, organs and blood of the body and removes it from your system. It cleanses the digestive tract and provides protection towards any bacterial infections.
Jalepeños: Has a vitamin called capsaicin which is an anti-inflammatory and provides healthy blood flow.

SOURCES

Global Healing Center www.globalhealingcenter.com
The New Whole Foods Encyclopedia; Rebecca Wood
UCSB: Nutrition for Health