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Preheat the oven to 425˚ F. Prepare a shallow baking dish with nonstick cooking spray.
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Cook quinoa according to package directions.
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Meanwhile, in a medium sized bowl, combine almonds, parsley, orange juice, sea salt and pepper; mix well to combine.
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Place the salmon fillets, skin side down in the prepared baking dish. Drizzle orange juice onto each fillet, then coat each fillet with the almond parsley mixture.
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Transfer the salmon to the oven for 10-12 minutes or until salmon is cooked through. Remove from the oven, cover with aluminum foil, and set aside on the counter for 5 minutes.
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Meanwhile, transfer cooked quinoa to a large mixing bowl with chickpeas, olive oil, dried cherries, cilantro, orange zest, sea salt and pepper; mix well to combine.
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Remove tin foil from the salmon and transfer to serving plates with a side of cooked quinoa.
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Serve warm.