Salmon, skin on
32 oz (907g)
2 tbsp (30mL)
1 1/3 tsp, leaves (1g)
Lemon, cut into wedges
1 1/3 fruit (2-3/8" dia) (112g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
Preheat oven to 275 F (135 C).
Line a rimmed baking sheet with greased aluminum foil.
Mix oil, thyme, and juice from 1/4 lemon in a small bowl. Spread thyme mixture evenly over the salmon. Season with salt and pepper to taste.
Place salmon fillets, skin side down, on the baking sheet.
Bake salmon until just opaque in center, about 15-18 minutes. Serve with lemon wedges.
5 1/3 cup(s) (1264mL)
2 2/3 cup (453g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
(Note: Follow quinoa package's instructions if they differ from below)
Rinse quinoa in a fine mesh colander.
Add quinoa and water to a pot and heat over high heat until boiling.
Turn heat down to low, cover, and simmer for 10-20 minutes or until quinoa is soft.
Remove from heat and let quinoa sit covered for about 5 minutes, then fluff with a fork.
Feel free to season quinoa with any herbs or spices that would pair well with your main dish.