Citrus-Glazed Salmon with Herb-Infused Quinoa and Tangy Arugula Salad

Ingredients

• 4 fillets salmon
• 1 cup quinoa, rinsed
• 4 cups arugula, washed

• 1 tablespoon olive oil
• 1 cup orange juice, freshly squeezed
• 1 cup lemon juice, freshly squeezed
• 1 tablespoon honey
• 1 teaspoon salt

• 2 cups water
• 1 tablespoon olive oil
• 1 cup parsley, chopped
• 1 cup mint, chopped

• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 cup shaved parmesan

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   To prepare the citrus glaze, whisk together olive oil, orange juice, lemon juice, honey, and salt in a small bowl.
3. 03
   Place the salmon fillets on a baking sheet lined with parchment paper and brush them generously with the citrus glaze.
4. 04
   Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. 05
   While the salmon is cooking, prepare the quinoa. In a medium saucepan, bring water and olive oil to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed.
6. 06
   Fluff the cooked quinoa with a fork and stir in the chopped parsley and mint. Season to taste with additional salt if desired.
7. 07
   In a large bowl, toss the arugula with lemon juice, olive oil, and salt. Top with shaved parmesan.
8. 08
   Serve the citrus-glazed salmon on a bed of herb-infused quinoa, alongside the tangy arugula salad.