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Baked Halibut with Quinoa, Spinach, and Cherry Tomatoes

Baked Halibut with Quinoa, Spinach, and Cherry Tomatoes Recipe
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • ¼ tsp. Celtic sea salt
  • 1 c. cherry tomatoes, halved
  • 2 Tbsp. organic extra virgin olive oil, divided
  • 8 oz. Pacific halibut fillet
  • ½ c. organic quinoa
  • ¼ tsp. fresh ground black pepper
  • 2 Tbsp. fresh organic lemon juice
  • 4 c. organic baby spinach
  • 1 clove organic garlic, minced
Instructions
  1. Preheat oven to 425°F.
  2. Whisk half the oil and all of the lemon juice in bowl. Season with salt and pepper.
  3. Place halibut on a baking sheet. Brush with some of dressing.
  4. Transfer fish to oven and bake until just opaque in center, about 12 minutes.
  5. Meanwhile, cook quinoa according to package directions until tender but still firm; set aside.
  6. Add remaining oil to a saucepan with the garlic. Sauté over medium heat 1 minute.
  7. Add spinach and tomatoes. Stir to coat. Cover and remove from heat. Let stand 1 minute to wilt spinach.
  8. Divide quinoa between plates. Top with halibut, spinach and tomatoes and remaining dressing.
 

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Nutrient Information Per Batch

868.88 kcal Calories, 287.75 mg Calcium, 66.74 g Carbohydrate, 71.68 mg Cholesterol, 39.09 g Total Fat, 10.61 g Fiber, 9.78 mg Iron, 466.78 mg Magnesium 2537.93 mg Potassium, 63.64 g Protein,90.64 mcg Selenium, 810.2 mg Sodium, 4.65 g Sugars, 4.51 mg Zinc, 5.32g Saturated fat, 0 trans Fat, 23.54 g Monounsaturated fats, 7.71 g Polyunsaturated fats, 12860.5 IU Vitamin A, 1.58 mg Vitamin B6, 2.64 mcg Vitamin B12, 57.36 mg Vitamin C, 0 IU Vitamin D, 11.25 Vitamin E, 609.2 mcg Vitamin K, 439.61 mcg Folate,0.6 mg Vitamin B1(Thiamin),16.18 mg Vitamin B3(Niacin),0.7 mg Vitamin B2(Riboflavin), 3833.8 mcg Lycopene, 14961.7 mcg Lutein and Zeaxanthin, 0.75 g ALA, 0.16 g EPA, 0.69 gDHA,986.23 mg Phosphorous, 3.09 mg Manganese, 150.49 mcg Alpha carotene, 7428.18 mcg Beta carotene, 2.45 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Nuts
  • No Soy
  • No Dairy
  • No Poultry
  • No Seeds
  • No Gluten
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Molds
  • No Legumes
  • No Corn

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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