Delicious Mediterranean Baked Salmon with Dill Cream and Roasted Zucchini

Ingredients

• 2 fillets salmon fillets
• 2 medium zucchini
• 1 cup quinoa
• 2 cups water
• 3 tbsp extra virgin olive oil
• 1 tbsp garlic-infused oil
• 1 whole lemon
• 0.33 cup coconut cream
• 0.25 cup dill
• 2 tbsp fresh chives
• 2 tbsp parsley
• 1 tsp salt
• 0.5 tsp coarsely ground pepper
• 0.5 tsp paprika
• 0.25 tsp asafoetida powder
• 1 tbsp unsalted butter

Instructions

1. 1Preheat oven to 400°F (200°C). Toss zucchini with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper; spread on a baking sheet. Place salmon fillets on a separate baking sheet, drizzle with 1 tbsp Garlic-Infused Oil, sprinkle with remaining salt, pepper, and paprika, and top with lemon slices.
2. 2Roast zucchini for 15-20 minutes until tender. Add salmon to the oven for the last 12-15 minutes of roasting, or until cooked through.
3. 3While salmon and zucchini cook, prepare quinoa: Combine quinoa and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and stir in butter.
4. 4For the dill cream, whisk together coconut cream, lemon juice (from remaining half lemon), fresh dill, fresh chives, and asafoetida powder in a small bowl. Season with a pinch of salt and pepper.
5. 5Serve baked salmon and roasted zucchini alongside quinoa, topped generously with the dill cream and garnished with fresh parsley.