Omegas for Dinner

Everyone is trying to eat healthfully & clean for the start of the new year. I try to find the balance between whole foods & yumminess (like here). I will now introduce exhibit a: omegas for dinner: zesty salmon served with cranberry, walnut, basil & spinach quinoa. This dinner is not only full of color & flavors but omegas too. So we can all rest easy knowing we did our part after eating a healthy dinner. Oh & did I mention it's a pretty quick fix too? Well it is, read on for the full recipe.

If you're vegetarian or just don't 'do' fish, make the quinoa it's tasty all on it's own & makes a great lunch or simple supper.

Salmon Ingredients

• 1 lb fresh salmon cut into four pieces
• olive oil
• salt & pepper
• 4 tablespoons Stonewall Kitchen Horseradish Mustard

Make the Salmon!

1. Pre-heat oven to 375 degrees
2. Brush the salmon all over with olive oil, season with salt & pepper, & place in the the pan skin side up.
3. Cook fish for 3 to 4 minutes without moving them until browned.
4. Turn the salmon skin side down, I used tongs to gently pull & flip each piece or you can use a spatula.
5. Turn heat off.
6. Smear each piece with a tablespoon of the mustard.
7. Transfer the pan to the oven for 8 minutes.
8. The salmon will not be completely cooked through yet. Remove the salmon from the oven & cover with foil for about 5 minutes, this will complete the cooking without drying out the salmon.

Omega Quinoa Ingredients

• 1 cup quinoa
• 2 cups veggie stock
• 1/2 cup dried cranberries
• 1/4 cup walnuts, chopped
• 1/4 cup fresh basil, chiffonade
• 2 cups baby spinach
• 2 tablespoons olive oil
• salt & pepper

Make Omega Quinoa!

1. In a saucepan over medium heat, combine quinoa & veggie stock (or water). Bring to a full boil.
2. Cover the pot, and let the quinoa cook for another minute.
3. Turn the heat down to very low and cook for 15 minutes.
4. Remove the pot from the heat and let it sit for 5 minutes with the lid on. Uncover the quinoa and fluff gently with a fork.
5. Meanwhile, heat the chopped walnuts in a pan over low heat until you just start to smell them.
6. Add cranberries, basil, spinach & the walnuts to the cooked quinoa. Mix well. Toss with olive oil & season with salt & pepper.