Moroccan Spiced Salmon with Quinoa

Ingredients

• 4 6 oz Salmon fillets
• 1 tbsp Olive oil
• 1 tsp Paprika
• 0.5 tsp Cumin
• 0.5 tsp Ginger
• 0.5 tsp Garlic powder
• 0.25 tsp Salt
• 0.25 tsp Black pepper
• 1 cup Quinoa
• 1 medium Cucumber
• 2 tbsp Mint
• 2 tbsp Lemon juice

Instructions

1. 1Preheat your oven to 400°F (200°C). In a small bowl, combine the 1 tsp Paprika, 0.5 tsp Cumin, 0.5 tsp Ginger, 0.5 tsp Garlic powder, 0.25 tsp Salt, 0.25 tsp Black pepper, and 1 tbsp Olive oil; mix well to form a paste.
2. 2Place the 4 6 oz Salmon fillets on a baking sheet lined with parchment paper. Evenly rub the prepared spice paste over all surfaces of each salmon fillet.
3. 3Bake the salmon in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C) when measured at its thickest part.
4. 4While the salmon bakes, bring 2 cups of water to a boil in a medium saucepan. Add the 1 cup Quinoa, reduce the heat to low, cover the saucepan, and simmer for 15 minutes until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
5. 5Dice the 1 medium Cucumber into 1/4-inch cubes. Finely chop the 2 tbsp Mint. In a separate small bowl, combine the diced cucumber, chopped mint, and 2 tbsp Lemon juice, stirring gently to mix.
6. 6Divide the cooked quinoa among four plates. Place one baked salmon fillet on top of the quinoa on each plate, and serve with a portion of the cucumber-mint salad on the side.

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