By ashley park
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water. In a medium saucepan, bring 1 cup of water to a boil. Add the quinoa, reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy.
While the quinoa is cooking, prepare the Brussels sprouts. Toss the halved Brussels sprouts in a bowl with 1/2 tablespoon of olive oil, 1/4 teaspoon of salt, and a pinch of pepper.
Spread the Brussels sprouts on a baking sheet. Place in the preheated oven and roast for 20-25 minutes, or until they are tender and have a nice golden brown color, stirring halfway through.
While the Brussels sprouts are roasting, prepare the salmon. Line a baking dish with foil and place the salmon fillet in it. Drizzle with 1/2 tablespoon olive oil, juice from half of the lemon. Add the minced garlic and sprinkle with fresh dill, 1/4 teaspoon of salt, and a pinch of pepper.
Place the prepared salmon in the oven with the Brussels sprouts and bake for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Once the quinoa is done, fluff it with a fork. Squeeze the juice of the remaining half of the lemon over the quinoa and stir in some fresh dill to taste.
To serve, plate a portion of the quinoa pilaf, add the roasted Brussels sprouts on the side, and top with the baked salmon. Garnish with extra dill if desired.
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By ashley park
This Seafood Main Course Healthy Quick Meals recipe is ready in 40 minutes and features salmon fillet, dry quinoa, Brussels sprouts and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water. In a medium saucepan, bring 1 cup of water to a boil. Add the quinoa, reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy.
While the quinoa is cooking, prepare the Brussels sprouts. Toss the halved Brussels sprouts in a bowl with 1/2 tablespoon of olive oil, 1/4 teaspoon of salt, and a pinch of pepper.
Spread the Brussels sprouts on a baking sheet. Place in the preheated oven and roast for 20-25 minutes, or until they are tender and have a nice golden brown color, stirring halfway through.
While the Brussels sprouts are roasting, prepare the salmon. Line a baking dish with foil and place the salmon fillet in it. Drizzle with 1/2 tablespoon olive oil, juice from half of the lemon. Add the minced garlic and sprinkle with fresh dill, 1/4 teaspoon of salt, and a pinch of pepper.
Place the prepared salmon in the oven with the Brussels sprouts and bake for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Once the quinoa is done, fluff it with a fork. Squeeze the juice of the remaining half of the lemon over the quinoa and stir in some fresh dill to taste.
To serve, plate a portion of the quinoa pilaf, add the roasted Brussels sprouts on the side, and top with the baked salmon. Garnish with extra dill if desired.
Calories per Serving: 550
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