By Brielle Adams
Preheat your oven to 400°F (200°C).
Rinse and dry the salmon fillet. Season both sides with half of the salt and pepper.
In a bowl, combine lemon zest, lemon juice, and half of the olive oil. Brush this mixture over the salmon fillet. Sprinkle with half of the chopped parsley.
On a baking sheet, toss halved Brussels sprouts with the remaining olive oil, minced garlic, and the remaining salt and pepper. Spread them in a single layer.
Place the salmon fillet on the same baking sheet, skin side down (if applicable).
Bake in the preheated oven for 20-25 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, prepare the quinoa by rinsing it under cold water. Then, cook it in a small saucepan with 1 cup of water. Bring it to a boil, then reduce to a simmer and cover. Let it cook for about 15 minutes or until the water is absorbed and quinoa is fluffy.
Once the quinoa is cooked, fluff it with a fork and stir in the remaining chopped parsley. Season with additional salt and pepper to taste, if desired.
Serve the baked salmon with cooked quinoa and roasted Brussels sprouts on the side. Add an extra squeeze of lemon juice over the top if desired.
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By Brielle Adams
This Dinner Healthy Gluten-Free Pescatarian recipe is ready in 40 minutes and features salmon fillet, dry quinoa, Brussels sprouts and other delicious ingredients. Contains 560 calories total.
Preheat your oven to 400°F (200°C).
Rinse and dry the salmon fillet. Season both sides with half of the salt and pepper.
In a bowl, combine lemon zest, lemon juice, and half of the olive oil. Brush this mixture over the salmon fillet. Sprinkle with half of the chopped parsley.
On a baking sheet, toss halved Brussels sprouts with the remaining olive oil, minced garlic, and the remaining salt and pepper. Spread them in a single layer.
Place the salmon fillet on the same baking sheet, skin side down (if applicable).
Bake in the preheated oven for 20-25 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, prepare the quinoa by rinsing it under cold water. Then, cook it in a small saucepan with 1 cup of water. Bring it to a boil, then reduce to a simmer and cover. Let it cook for about 15 minutes or until the water is absorbed and quinoa is fluffy.
Once the quinoa is cooked, fluff it with a fork and stir in the remaining chopped parsley. Season with additional salt and pepper to taste, if desired.
Serve the baked salmon with cooked quinoa and roasted Brussels sprouts on the side. Add an extra squeeze of lemon juice over the top if desired.
Calories per Serving: 560
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