By ashley park
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water. In a small saucepan, bring 1 cup of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
While the quinoa is cooking, place the halved Brussels sprouts on a baking sheet. Drizzle with 1/2 tablespoon of olive oil, salt, and pepper. Toss to coat evenly. Roast in the preheated oven for 20-25 minutes, or until golden brown and tender.
Place the salmon fillet on a piece of aluminum foil. Squeeze half a lemon over the salmon, and drizzle with the remaining 1/2 tablespoon of olive oil. Sprinkle with minced garlic, chopped fresh dill, salt, and pepper. Fold the edges of the foil to create a sealed packet.
Add the salmon packet to the oven with the Brussels sprouts and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
To serve, plate the cooked quinoa and top with roasted Brussels sprouts. Place the baked salmon on the side. Garnish with extra lemon slices and fresh dill, if desired.
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By ashley park
This Main Course Seafood Healthy Gluten-Free recipe is ready in 45 minutes and features salmon fillet, dry quinoa, Brussels sprouts, halved and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water. In a small saucepan, bring 1 cup of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
While the quinoa is cooking, place the halved Brussels sprouts on a baking sheet. Drizzle with 1/2 tablespoon of olive oil, salt, and pepper. Toss to coat evenly. Roast in the preheated oven for 20-25 minutes, or until golden brown and tender.
Place the salmon fillet on a piece of aluminum foil. Squeeze half a lemon over the salmon, and drizzle with the remaining 1/2 tablespoon of olive oil. Sprinkle with minced garlic, chopped fresh dill, salt, and pepper. Fold the edges of the foil to create a sealed packet.
Add the salmon packet to the oven with the Brussels sprouts and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
To serve, plate the cooked quinoa and top with roasted Brussels sprouts. Place the baked salmon on the side. Garnish with extra lemon slices and fresh dill, if desired.
Calories per Serving: 480
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