YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Salmon with Crispy Roasted Vegetables and Quinoa
Enjoy a vibrant plate of lemon-herb roasted salmon paired with a medley of crispy roasted vegetables and a side of fluffy quinoa. The dish features a perfectly roasted 5-ounce salmon fillet brightened with fresh lemon and herbs, complemented by a colorful mix of broccoli, red bell pepper, and zucchini, all lightly tossed with olive oil and seasoned to perfection. It’s a satisfying dish that balances hearty protein, vibrant flavors, and a satisfying crunch in every bite.
INGREDIENTS
5 oz Salmon Fillet
1/3 cup Cooked Quinoa
1/2 cup Roasted Broccoli
1/2 cup Roasted Red Bell Pepper
1/2 cup Roasted Zucchini
1 tsp Olive Oil
2 Lemon Wedges
2 tbsp Fresh Herbs (Parsley, Dill)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Place the salmon fillet on a lined baking sheet. Drizzle lightly with olive oil, squeeze lemon juice over, and season with salt, pepper, and chopped fresh herbs.
In a separate bowl, toss the broccoli, red bell pepper, and zucchini with a small amount of olive oil, salt, and pepper.
Arrange the vegetables on another baking sheet in a single layer.
Place both the salmon and vegetable trays in the oven. Roast the salmon for about 12-15 minutes or until it flakes easily with a fork, and roast the vegetables for about 20 minutes until they become crisp-tender.
While the salmon and vegetables are roasting, prepare the quinoa if not already cooked. Warm it slightly, and season with a pinch of salt and a dash of lemon for extra brightness.
Plate the roasted salmon alongside a serving of quinoa and top with the crispy roasted vegetables.
Finish with an optional squeeze of fresh lemon juice over the entire dish for an extra burst of flavor.