For a hearty, healthy meal, pair wild-caught coho salmon with ancient grains. Depending on what type of grains you use, the entire meal can be ready in under 30 minutes.
In this recipe, delicate coho salmon is baked at a low temperature in the oven, drizzled with extra-virgin olive oil. This is a foolproof way to prepare any variety of wild salmon, especially if you’re someone who tends to overcook fish. The gentle heat ensures a succulent, flaky fillet even if you’ve left it in the oven for a couple minutes too long.
Baking at a low temperature also gives you just enough time to cook an ancient grain like quinoa or millet, and perhaps even a side of vegetables, on the stovetop as the salmon is baking. Note: Heftier grains like buckwheat or spelt should be prepared ahead of time, as they’ll require about double the cook time.
The toppings for the salmon are completely customizable depending on what herbage you have in your fridge. All you need is a handful of chopped herbs like parsley, cilantro, chives, or chervil — or a mix of all four — and a little garlic to add tons of flavor to the meal. A squeeze of lemon upon serving adds just the right balance to it all.
