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; 1/2 medium zucchini, sliced into half-moons; 2.5 oz broccoli, cut into small florets; 1 tsp olive oil; 1/4 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 cup quinoa; 1/3 cup water

Nutrition

Per serving

532 calories

Protein: 38g; 28% of calories
Carbs: 38g; 28% of calories
Fat: 26g; 44% of calories

Ingredients

9 items

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, half the pepper, and half the salt. Spread the vegetables in a single layer.
Roast the vegetables for 10 minutes. While they roast, 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 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. Done when the salmon flakes easily with a fork and is opaque in the center, 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.

Nutrition

Ingredients

Instructions

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