By Nathan Haskins
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water. In a small pot, combine the quinoa and 1 cup of water. Bring to a boil, then reduce the heat to low and cover. Cook for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
On a baking sheet, toss the halved Brussels sprouts with 1/2 tablespoon of olive oil, salt, pepper, and 1/4 teaspoon of garlic powder. Spread them out in a single layer.
Place the salmon fillet on a separate baking sheet lined with parchment paper. Drizzle with the remaining 1/2 tablespoon of olive oil, lemon juice, and sprinkle with lemon zest, salt, pepper, and 1/4 teaspoon of garlic powder.
Place both the Brussels sprouts and salmon in the preheated oven. Roast the Brussels sprouts for about 20 minutes or until they are crisp on the outside and tender inside. Bake the salmon for about 12-15 minutes, until opaque and easily flaked with a fork.
Once the quinoa is cooked, fluff it with a fork and season with salt and pepper to taste.
Chop fresh parsley and sprinkle it over the salmon before serving.
Serve the baked salmon alongside the fluffy quinoa and roasted Brussels sprouts.
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This Main Course Healthy Seafood recipe is ready in 40 minutes and features salmon fillet, dry quinoa, Brussels sprouts and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water. In a small pot, combine the quinoa and 1 cup of water. Bring to a boil, then reduce the heat to low and cover. Cook for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
On a baking sheet, toss the halved Brussels sprouts with 1/2 tablespoon of olive oil, salt, pepper, and 1/4 teaspoon of garlic powder. Spread them out in a single layer.
Place the salmon fillet on a separate baking sheet lined with parchment paper. Drizzle with the remaining 1/2 tablespoon of olive oil, lemon juice, and sprinkle with lemon zest, salt, pepper, and 1/4 teaspoon of garlic powder.
Place both the Brussels sprouts and salmon in the preheated oven. Roast the Brussels sprouts for about 20 minutes or until they are crisp on the outside and tender inside. Bake the salmon for about 12-15 minutes, until opaque and easily flaked with a fork.
Once the quinoa is cooked, fluff it with a fork and season with salt and pepper to taste.
Chop fresh parsley and sprinkle it over the salmon before serving.
Serve the baked salmon alongside the fluffy quinoa and roasted Brussels sprouts.
Calories per Serving: 520
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