Roasted Orange Walnut Salmon with Rosemary

This is a bonus two-recipes- in-one post. We very often cook with pre-planned leftovers, to be used either as is, or changed up somehow to be used in our lunches for the next day.  After dinner, while we are tiding up (Jim calls me “Hurricane Janine” in the kitchen) we get our lunches ready for the next day to keep our mornings less hectic. Freezing 1 cup portions of quinoa gives a great salad filler for the extra veggies or proteins from dinner. If you freeze it spread out and flat in baggies, it thaws in no time.

I threw together this tasty salmon topping, and the pan juices become the dressing for the salad. Easy and tasty!

We served our salmon with some organic baby spinach sauted in butter, and these potatoes from my old blog. (Gluten warning: the malt vinegar mentioned in the linked recipe does contain Gluten, substitute a raw apple cider vinegar or a nice organic balsamic)

Roasted Orange Walnut Salmon with Rosemary

5 Wild caught salmon pieces or one very large piece, thawed if frozen

1/3 cup organic walnuts, finely chopped

Zest of ½ an organic orange

Juice of whole organic orange (mine was not very large)

1 T coconut nectar

2 T melted coconut oil or olive oil

1 tsp coarsely ground black pepper

1 tsp Herbamare (or sea salt of your choice)

2 sprigs fresh rosemary, woody stems removed, finely chopped (or sub 1 tsp dried)

Preheat oven to 450F. Place Salmon, skin side down,  in an oven safe dish. Set aside.

Mix all ingredients together and spread evenly on top of salmon pieces. Bake on middle rack in preheated oven for 15-20 minutes, or until the salmon flakes easily with fork and is opaque thru.

Serve hot!

Salmon Quinoa Salad:

1 piece of the above salmon, plus the extra pan juices,

1 cup of pre-cooked quinoa

 2-3 cups mixed organic baby greens

Flake the salmon in a medium mixing bowl. Add quinoa, salad greens and the pan juices from the salmon. Toss well, makes two servings.