https://brainupfl.org/wp-content/uploads/2018/09/Picture-crispy-almond-salmon.jpg 400 495 Beverly Engel https://brainupfl.org/wp-content/uploads/2015/12/brainup-temp-logo-01-300x79.png Beverly Engel2018-09-24 12:11:302018-09-24 12:11:30Crispy Almond Salmon with Cranberry Quinoa
Salmon tops the charts for one of the best foods to fuel your brain. Why? Because more than two-thirds of the brain’s fatty acids are derived from docosahexaenoic acid (DHA) which is an omega 3 fatty acid. As An oily fish, Salmon is jam-packed with this fatty acid which protects neurons from injury, reduces cerebral inflammation and helps with quick transformation of information down the axon. Below is one tasty yet easy-to-make recipe by Amy Valpone to get you started eating this fish and other healthy ingredients.
- 1 cup quinoa
- ¼ cup sliced almonds
- 2 Tbsp. finely chopped fresh parsley
- 2 Tbsp. freshly squeezed orange juice
- ¼ tsp. sea salt
- ¼ tsp. freshly ground pepper
- 4 (6 ounces each) salmon fillets
- ½ cup dried cranberries
- ¼ tsp. sea salt
- ¼ tsp. pepper
- Preheat the oven to 400 degrees F. Line a shallow baking dish with parchment paper.
- Cook quinoa according to package directions.
- Meanwhile, in a large mixing bowl, combine almonds, parsley, orange juice, sea salt and pepper; mix well to combine.
- Place the salmon fillets, skin side down on the parchment paper. Drizzle orange juice onto each fillet, then spread the almond parsley mixture onto each fillet.
- Bake the salmon in the oven for 10 minutes or until salmon is cooked through. Remove from the oven, cover with foil and set aside for 5 minutes.
- Meanwhile, transfer cooked quinoa to a large mixing bowl. Add dried cranberries, sea salt and pepper.
- Uncover the salmon and serve warm with the cranberry quinoa.