By Brielle Adams
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Rinse the quinoa under cold water using a fine mesh strainer. In a small saucepan, bring 1 cup of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, trim the ends of the Brussels sprouts and slice them in half. Spread them on half of the prepared baking sheet. Drizzle with 1/2 tablespoon olive oil, and season with salt and pepper. Toss to coat evenly.
Prepare the salmon by placing the fillet on the other half of the baking sheet. Drizzle with the remaining 1/2 tablespoon olive oil. Mince the garlic and sprinkle it over the salmon. Zest the lemon and sprinkle the zest over the salmon. Season with a pinch of salt and pepper.
Place the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the Brussels sprouts are tender and slightly crispy.
While the salmon and Brussels sprouts are baking, chop the fresh parsley. Once the quinoa is cooked, stir in the juice of half a lemon and half of the chopped parsley. Season the quinoa with a pinch of salt and pepper to taste.
Serve the baked salmon over a bed of lemon-parsley quinoa, with roasted Brussels sprouts on the side. Garnish with the remaining parsley and a few lemon wedges.
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This Dinner Healthy Seafood recipe is ready in 35 minutes and features salmon fillet, dry quinoa, Brussels sprouts and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Rinse the quinoa under cold water using a fine mesh strainer. In a small saucepan, bring 1 cup of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, trim the ends of the Brussels sprouts and slice them in half. Spread them on half of the prepared baking sheet. Drizzle with 1/2 tablespoon olive oil, and season with salt and pepper. Toss to coat evenly.
Prepare the salmon by placing the fillet on the other half of the baking sheet. Drizzle with the remaining 1/2 tablespoon olive oil. Mince the garlic and sprinkle it over the salmon. Zest the lemon and sprinkle the zest over the salmon. Season with a pinch of salt and pepper.
Place the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the Brussels sprouts are tender and slightly crispy.
While the salmon and Brussels sprouts are baking, chop the fresh parsley. Once the quinoa is cooked, stir in the juice of half a lemon and half of the chopped parsley. Season the quinoa with a pinch of salt and pepper to taste.
Serve the baked salmon over a bed of lemon-parsley quinoa, with roasted Brussels sprouts on the side. Garnish with the remaining parsley and a few lemon wedges.
Calories per Serving: 520
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