IN THE KITCHEN: Baked Salmon with Lemon and Herbs (Holy Week Special)

During Holy Week, many people observe fasting or abstaining from certain foods, particularly meat, as a form of religious practice.

Certainly! Here’s a simple yet flavorful meal idea suitable for Holy Week:

Main Course: Baked Salmon with Lemon and Herbs

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Place the salmon fillets on the baking sheet, skin side down. Season them with salt and pepper.
3. In a small bowl, mix together the olive oil, minced garlic, chopped parsley, and chopped dill.
4. Brush the olive oil mixture over the salmon fillets, ensuring they are evenly coated.
5. Place lemon slices on top of each salmon fillet.
6. Bake the salmon in the preheated oven for about 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Once done, remove the salmon from the oven and garnish with additional chopped parsley and lemon slices if desired.
8. Serve the baked salmon hot, accompanied by your choice of side dishes.

Side Dish: Quinoa and Vegetable Salad

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool slightly.
2. In a large bowl, combine the cooked quinoa, diced cucumber, bell pepper, cherry tomatoes, red onion, and chopped parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
4. Pour the dressing over the quinoa and vegetable mixture, tossing gently to combine.
5. Taste and adjust the seasoning if needed.
6. Serve the quinoa and vegetable salad alongside the baked salmon.

This meal is nutritious, light, and perfect for observing Holy Week traditions. Enjoy!