Quick & Easy Baked Salmon with Roasted Veggies and Quinoa
Author: Oogne
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Dive into a perfectly baked salmon fillet, paired with rainbow roasted veggies and fluffy quinoa. It’s a protein-packed, nutrient-rich meal that’s ready in just 35 minutes. Healthy eating made simple and scrumptious! For extra flavor, marinate the salmon in lemon juice, olive oil, and herbs for 30 minutes before cooking. You can prep the veggies and marinate the salmon ahead of time for an even quicker weeknight dinner. Leftover quinoa and veggies make a great cold salad for lunch the next day!
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Ingredients:
Number of portions: 1
1
salmon fillet
1 Cup(s)
mixed bell peppers and zucchini, chopped
1/2 Cup(s)
uncooked quinoa
1 Cup(s)
water or low-sodium broth
2 Tablespoon(s)
olive oil, divided
1
lemon
Salt and pepper to taste
Optional: herbs like dill, parsley, or thyme
Preparation:
Preparation time: 30-60 min.
- Preheat your oven to 400°F (200°C).
- Rinse 1/2 cup quinoa in a fine-mesh strainer.
- In a small pot, combine quinoa with 1 cup water or broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
- Chop 1 cup mixed bell peppers and zucchini into bite-sized pieces.
- Toss with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
- Place the salmon fillet on a piece of foil. Drizzle with 1 tbsp olive oil and season with salt and pepper.
- Slice half the lemon and place 2-3 slices on the salmon.
- Wrap the salmon loosely in the foil, creating a packet.
- Place the veggie tray and salmon packet in the preheated oven.
- Roast for 12-15 minutes, until salmon is cooked through and veggies are tender.
- Fluff the cooked quinoa with a fork.
- Remove salmon from the foil and place on a plate.
- Serve quinoa and roasted veggies alongside the salmon.
- Garnish with a squeeze of lemon juice and fresh herbs if desired.
Author: Oogne
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