Name: Roasted salmon with quinoa and zucchini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz salmon fillet, patted dry; 3/4 medium zucchini, sliced into half-moons; 3 oz broccoli, cut into small florets; 1 tsp olive oil; 1/4 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 3 tbsp quinoa; 1/4 cup water; 1 tbsp lemon juice; 1/4 tsp lemon zest

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the zucchini and broccoli with half the olive oil, the garlic powder, the lemon zest, half the pepper, and half the salt. Spread the vegetables in a single layer.
Roast the vegetables for 10 minutes. While they roast, prepare the salmon and the quinoa. Rub the remaining olive oil, salt, and pepper onto the salmon fillet.
Rinse the quinoa in a fine-mesh strainer under cold water and drain. In a small saucepan, combine the rinsed quinoa, water, and a pinch of the remaining salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.
When the vegetables have roasted for 10 minutes, remove the pan and nestle the 1-inch-thick salmon fillet in the center. Return the pan to the oven and roast for 10 to 12 minutes until the salmon flakes easily with a fork and the vegetables are tender. Done when flakes easily, 145°F.
Remove the quinoa from the heat and let rest, covered, for 5 minutes. Fluff with a fork. Plate the salmon and vegetables alongside the quinoa and finish by squeezing the lemon juice over the top.

Nutrition

Ingredients

Instructions

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