Ingredients
Scale
- 1 lb salmon fillets, skin removed
- 1 cup cooked wild rice or quinoa
- 1 cup roasted corn kernels
- 1 cup roasted squash, cubed
- 1/2 cup berry glaze or cranberry compote
- 2 tbsp maple syrup
- 1 tbsp olive oil
- Salt and pepper to taste
- Frybread or cornbread slices for serving
Instructions
- Preheat oven to 400F (205C).
- Season salmon with salt and pepper and sear in olive oil for 2 minutes per side.
- Finish in the oven 6-8 minutes until just cooked through.
- Prepare wild rice or quinoa according to package directions.
- Arrange rice, squash, corn, and salmon on plates; drizzle with berry glaze and maple syrup.
Notes
- Swap salmon for tofu or chickpeas for a pescatarian or vegetarian option.
- Prepare extra berry glaze to drizzle over frybread for extra sweetness.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Method: Bake, Pan-sear
- Cuisine: Native-inspired
- Diet: Dairy-free option, Gluten-free when served with gluten-free frybread
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 20 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 120 mg
