By Antonio Andrade
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cool water until the water runs clear. Bring 1 cup of water to a boil in a saucepan and add the quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is cooked. Fluff with a fork and set aside.
While the quinoa is cooking, prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
Chop the broccoli florets into bite-sized pieces and place them on one side of the prepared baking sheet. Drizzle with half of the olive oil, and season with salt and pepper to taste. Toss to coat.
Place the salmon fillet on the other side of the baking sheet. Mince the garlic clove and sprinkle it over the salmon. Squeeze the juice of half a lemon over the salmon and sprinkle with chopped fresh parsley. Season with salt and pepper to taste.
Place the baking sheet in the preheated oven and bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is roasted to your liking.
Once cooked, remove the baking sheet from the oven. Serve the baked salmon with a portion of the quinoa and the roasted broccoli on the side. Garnish with additional lemon wedges and fresh parsley as desired.
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By Antonio Andrade
This Main Course Gluten-Free Healthy recipe is ready in 40 minutes and features salmon fillet, dry quinoa, broccoli florets and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cool water until the water runs clear. Bring 1 cup of water to a boil in a saucepan and add the quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is cooked. Fluff with a fork and set aside.
While the quinoa is cooking, prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
Chop the broccoli florets into bite-sized pieces and place them on one side of the prepared baking sheet. Drizzle with half of the olive oil, and season with salt and pepper to taste. Toss to coat.
Place the salmon fillet on the other side of the baking sheet. Mince the garlic clove and sprinkle it over the salmon. Squeeze the juice of half a lemon over the salmon and sprinkle with chopped fresh parsley. Season with salt and pepper to taste.
Place the baking sheet in the preheated oven and bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is roasted to your liking.
Once cooked, remove the baking sheet from the oven. Serve the baked salmon with a portion of the quinoa and the roasted broccoli on the side. Garnish with additional lemon wedges and fresh parsley as desired.
Calories per Serving: 450
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