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A few weeks back I posted a curried quinoa salad recipe. Over the winter I ate that salad as a main dish or lunch but recently I decided to pair it with a protein for a new dinner option. I decided to use salmon because it cooks up in the oven in no time and I don’t have to fuss over it. I love topping fish with roasted tomatoes but didn’t like the idea of the tomatoes with the curried quinoa so I opted for grapes which act similarly to tomatoes in many recipes. The sweet roasted grapes paired with savory thyme was a delicious addition to my already tasty grain salad.
Salmon With Roasted Grapes and Thyme
4 5-ounce salmon filets
1/2 pound red grapes, stems removed
2 cloves garlic, sliced
3 springs fresh thyme, leaves removed
2 tablespoons olive oil, dividedSsalt and pepper to taste
Preheat oven to 400.
Toss grapes with 1 tablespoon olive oil, garlic, thyme, salt and pepper. Roast in an oven safe dish for 20 minutes or until slightly browned.
Arrange salmon filets on a baking dish. Drizzle with remaining olive oil. Season with salt and pepper. Roast for 10-12 minutes or until desired doneness.
Top salmon with grapes.
By now, almost everyone knows that whole-grain foods are a nutritional step up from dishes that revolve around refined carbs. But if you’re starting to get the feeling that good-for-you grains are spending just a little too much time on their healthy high horse, remind them of their tasty roots by baking them into oneRead more