Roasted Salmon with Corn, Feta and Quinoa Salad – Fustini's Oils & Vinegars

Roasted Salmon with Corn, Feta and Quinoa Salad – Fustini's Oils & Vinegars

www.fustinis.com

Tender roasted salmon served over a fresh corn, feta, and quinoa salad dressed with Fustini’s oils for a healthy meal.

View full recipe on www.fustinis.com

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Cooking tools:

  • Grater
  • Fine-mesh sieve
  • Baking sheet
  • Oven
  • Chef's knife
  • Cutting board
  • Pot
  • Stove
  • Mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoon
  • Can opener
  • Plate

Ingredients

  • 4 pieces of salmon (about 1 ½ lbs)
  • Fustini’s Meyer Lemon olive oil
  • 4-6 ears of corn, kernels cut from ears
  • 12 fresh basil leaves, cut in a chiffonade
  • 2 oz feta cheese, crumbled
  • ½ fresh lemon, sliced for garnish
  • 1 can chickpeas, drained
  • 3 peppadew peppers, chopped (optional)
  • 5 oz arugula
  • 2 cups quinoa, rinsed well in a strainer
  • 3 cups chicken or vegetable broth
  • Fustini’s Sicilian Lemon balsamic
  • ½ cup Fustini's Basil Crush olive oil
  • 4 tablespoons parmesan cheese, grated super fine
  • 1 ½ tablespoon Dijon mustard
  • 1-2 teaspoons fresh lemon juice

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