NUTRITION

SERVINGS

INGREDIENTS

5.5 oz salmon fillet

0.25 cup dry quinoa

0.75 cup cubed beets

1 tsp olive oil

1 tbsp fresh dill

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cubed beets with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 20 minutes.

• 3

  While the beets roast, rinse the quinoa under cold water and place it in a small pot with 0.5 cup of water; bring to a boil, then cover and simmer on low for 15 minutes.

• 4

  In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, chopped fresh dill, and black pepper.

• 5

  Place the salmon fillet on the baking sheet next to the beets, brush the herb mixture over the fish, and roast everything for another 10 to 12 minutes until the salmon is flaky.

• 6

  Fluff the cooked quinoa with a fork and serve it in a bowl topped with the roasted beets and the herb-crusted salmon.