Name: Baked salmon with roasted vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz salmon fillet, patted dry; 3/4 small sweet potato, diced into 1/2-inch cubes; 2.5 oz broccoli florets; 2.5 oz cauliflower florets; 1 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup quinoa, rinsed in a fine-mesh strainer; 1/2 cup water

Ingredients

9 items

4 oz salmon fillet, patted dry
¾ small sweet potato, diced into 1/2-inch cubes
2½ oz broccoli florets
2½ oz cauliflower florets
1 tsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
¼ cup quinoa, rinsed in a fine-mesh strainer
½ cup water

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato cubes with half the oil, half the black pepper, and 1/4 teaspoon of the salt. Spread them in a single layer and roast for 15 minutes.
While the potatoes roast, combine the rinsed quinoa, water, and a pinch of the salt in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
Move the sweet potatoes to one side of the sheet pan. Add the broccoli and cauliflower to the other side, tossing them with the remaining oil, salt, and pepper. Place the salmon fillet, which should be about 1-inch thick, on the pan. Season the salmon with the remaining salt and pepper.
Return the pan to the oven and bake for 10 to 12 minutes, until the vegetables are tender and the salmon is opaque in the center. Done when opaque in the center and flakes easily at the thickest part, 145°F.
Fluff the quinoa with a fork and spoon it onto a plate. Arrange the roasted sweet potato, broccoli, and cauliflower on top, then finish with the baked salmon fillet.

Nutrition

Ingredients

Instructions

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