With the holiday season in full swing, we are like ping-pong balls, bouncing between last-minute shopping trips and social commitments. When we finally have a minute to pause, we opt to power up with whatever goodies are available, whether candy-laced treats or butter-heavy dishes. 

 

Indulging in December is a given. But the overabundance of salt, sugar and other inflammatory ingredients in our diet can leave us feeling sluggish. Fortunately, CARTI’s Chef Coby Smith, with the help of the not-for-profit provider’s registered dietitian nutritionists, is sharing a recipe packed with fresh, healing ingredients to help us reset.

 

Chef Coby’s Citrus-Herb Salmon with Warm Winter Quinoa

Yields: 4 servings

 

Ingredients

 

For the salmon:

  • 4 (5–6 oz) salmon fillets, skin on
  • 2 tablespoons extra-virgin olive oil
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon
  • 2 cloves of minced garlic
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • Kosher salt and black pepper to taste


For the quinoa:

  • 1 cup dry quinoa, rinsed well
  • 2 cups low-sodium vegetable or chicken broth
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt


For the vegetables:

  • 1 small peeled and diced sweet potato
  • 1 cup thinly sliced Brussels sprouts
  • 1 small sliced red onion
  • 1 tablespoon olive oil
  • Kosher salt and black pepper to taste


For a finisher:

  • 2 tablespoons chopped fresh parsley
  • Optional: toasted pumpkin seeds

Directions

 

  1. Preheat the oven to 400°F. Toss sweet potatoes, Brussels sprouts and red onion with olive oil, salt and pepper. Roast for 25–30 minutes, stirring once, until tender and lightly caramelized.
  2. Bring broth, olive oil and salt to a simmer. Add quinoa, cover and cook for 15 minutes. Let it stand 5 minutes, then fluff.
  3. Whisk olive oil, citrus zest and juice, garlic, rosemary, thyme, salt and pepper. Spoon over the salmon fillets.
  4. Roast the salmon for 12–15 minutes until just cooked through.
  5. Serve the salmon over the quinoa and vegetables. Garnish with parsley and pumpkin seeds, if desired.

 

In December and throughout the year, CARTI understands how food can help us feel and function better, from boosting our energy to managing our weight. That’s why it offers access to nutritional support through its team of registered dietitian nutritionists as well as free biweekly cooking demonstrations with Chef Coby at The Bridge, its on-site support services center. For more information, visit CARTI.com.

 

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