Description
A high-protein, anti-inflammatory dinner featuring omega-3 rich salmon, fiber-packed quinoa, and nutrient-dense roasted vegetables.
Ingredients
Scale
For the Crust:
- 4 salmon fillets (6 oz each)
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 tsp turmeric
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss broccoli, bell pepper, and zucchini with 1 tbsp olive oil, 1/2 tsp turmeric, and 1/4 tsp each salt and pepper. Spread on baking sheet.
- Roast vegetables for 20 minutes, stirring halfway through.
- While vegetables roast, cook quinoa in water or broth according to package instructions.
- In a small bowl, mix remaining olive oil, garlic, lemon juice, zest, turmeric, salt, and pepper. Brush over salmon fillets.
- After vegetables have roasted for 20 minutes, push to one side of pan and add salmon. Roast for 10-12 more minutes until salmon flakes easily.
- Fluff quinoa with fork and divide among plates. Top with salmon and vegetables. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.