Crispy 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.

Serves: 4

  • 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
  1. Preheat the oven to 400 degrees F. Line a shallow baking dish with parchment paper.
  2. Cook quinoa according to package directions.
  3. Meanwhile, in a large mixing bowl, combine almonds, parsley, orange juice, sea salt and pepper; mix well to combine.
  4. 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.
  5. 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.
  6. Meanwhile, transfer cooked quinoa to a large mixing bowl. Add dried cranberries, sea salt and pepper.
  7. Uncover the salmon and serve warm with the cranberry quinoa.