8 oz. tricolor quinoa, cooked according to package directions*
1/3 C lemon juice
Zest of 1 lemon
1 clove garlic, grated
1tsp Dijon mustard
2/3 C olive oil
4 filets or 1-1.5 lbs whole filet
Splash of dry vermouth
1 can garbanzo beans, rinsed and drained
Feta cheese crumbles
Avocado, sliced or chopped
Make the vinaigrette first: combine all ingredients in a mason jar and shake to combine. Season with S&P to taste.
Season salmon with S&P then top with 1-2tsp each with vinaigrette and a drizzle of vermouth. Bake in 400 degree oven 10-12 minutes until just coked through. Should be a little flaky around the edges. Remove skin becfore serving.
Build bowls with quinoa and desired toppings - a little flaked fish, beans, veggies and cheese and drizzle with remaining vinaigrette.