By Linga Parvathiii
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and quinoa is fluffy.
While the quinoa is cooking, peel and dice the sweet potatoes into bite-sized cubes. Trim and halve the Brussels sprouts.
In a large bowl, toss the sweet potatoes and Brussels sprouts with 3 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the vegetables on a baking sheet.
Place the baking sheet with vegetables in the oven and roast for 25-30 minutes, turning halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, pat the salmon fillets dry. Place them on a separate baking sheet lined with parchment paper.
In a small bowl, mix 2 tablespoons of olive oil, juice of 1 lemon, minced garlic cloves, chopped fresh herbs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread this mixture evenly over the salmon fillets.
Place the salmon in the oven, alongside the vegetables if possible, and bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork.
Once everything is cooked, fluff the quinoa with a fork. Transfer the quinoa to plates or a serving platter.
Top the quinoa with the roasted sweet potatoes and Brussels sprouts. Add the baked salmon fillets on top.
Garnish with lemon slices from the second lemon and additional fresh herbs if desired. Serve immediately.
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By Linga Parvathiii
This Seafood Main Course Healthy Gluten-Free recipe is ready in 45 minutes and features Salmon fillets, Quinoa, Sweet potatoes and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and quinoa is fluffy.
While the quinoa is cooking, peel and dice the sweet potatoes into bite-sized cubes. Trim and halve the Brussels sprouts.
In a large bowl, toss the sweet potatoes and Brussels sprouts with 3 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the vegetables on a baking sheet.
Place the baking sheet with vegetables in the oven and roast for 25-30 minutes, turning halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, pat the salmon fillets dry. Place them on a separate baking sheet lined with parchment paper.
In a small bowl, mix 2 tablespoons of olive oil, juice of 1 lemon, minced garlic cloves, chopped fresh herbs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread this mixture evenly over the salmon fillets.
Place the salmon in the oven, alongside the vegetables if possible, and bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork.
Once everything is cooked, fluff the quinoa with a fork. Transfer the quinoa to plates or a serving platter.
Top the quinoa with the roasted sweet potatoes and Brussels sprouts. Add the baked salmon fillets on top.
Garnish with lemon slices from the second lemon and additional fresh herbs if desired. Serve immediately.
Calories per Serving: 600
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