By Andy Lam
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Place the salmon fillet on the prepared baking sheet. Drizzle with half a tablespoon of olive oil, juice from half a lemon, minced garlic from one clove, and sprinkle with one teaspoon of mixed herbs, salt, and pepper.
In a separate bowl, toss the mixed vegetables with the remaining half tablespoon of olive oil, juice from the remaining lemon half, minced garlic from the second clove, the remaining herbs, salt, and pepper.
Spread the vegetables around the salmon on the baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
While the salmon and vegetables are baking, if needed, reheat the cooked quinoa over low heat until warm. Season with a pinch of salt and pepper to taste.
Once baked, remove the salmon and vegetables from the oven. Serve the salmon over the bed of warm quinoa, topped with the roasted vegetables.
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This Dinner Seafood Gluten-Free recipe is ready in 45 minutes and features Salmon fillet, Cooked quinoa, Mixed vegetables (broccoli, bell pepper, carrots) and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Place the salmon fillet on the prepared baking sheet. Drizzle with half a tablespoon of olive oil, juice from half a lemon, minced garlic from one clove, and sprinkle with one teaspoon of mixed herbs, salt, and pepper.
In a separate bowl, toss the mixed vegetables with the remaining half tablespoon of olive oil, juice from the remaining lemon half, minced garlic from the second clove, the remaining herbs, salt, and pepper.
Spread the vegetables around the salmon on the baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
While the salmon and vegetables are baking, if needed, reheat the cooked quinoa over low heat until warm. Season with a pinch of salt and pepper to taste.
Once baked, remove the salmon and vegetables from the oven. Serve the salmon over the bed of warm quinoa, topped with the roasted vegetables.
Calories per Serving: 550
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