Alright, I can’t take complete credit for this recipe.  I learned this trick from the Pioneer Woman, Ree Drummond!  This method of making Salmon has been a savior to our family – especially on those nights where you are tired and just want something quick….



Take the coconut oil and smear it on the Salmon on both sides

Place the Salmon in an oven proof pan

Sprinkle with Salt & Pepper to taste

Place the pan into A COLD OVEN and turn it on to 400 degrees. 

Set the timer for 25 m inutes and let it bake.

Meanwhile, make your Salsa/Salad Topping  & Quinoa


Roughly chop everything and mix together in a bowl.


Rinse the quinoa well.  Ideally, Quinoa should be soaked in a bowel of fresh filtered water for several hours to neutralize something called phytates on it.  (All grains, nuts and seeds have phytates and should be soaked for several hours to help with digestion.) To soak it, place the quinoa in a bowl of fresh water and let it sit for several hours.  Then rinse and cook as usual.  In the very least, rinse it well before cooking with in order to help rinse off Saponins that occur on the quinoa seed in particular.  If you don’t rinse it well, it can have a bitter taste after being cooked.

Place the Quinoa and remaining ingredients into a pan and cover it with water.  Cook for 15 -20 minutes. 


SERVE with the Salmon topped with the Salsa and ENJOY!

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