By Linga Parvathiii
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the vegetables: Cut the broccoli, carrots, and bell pepper into bite-sized pieces. Place them on one side of the baking sheet.
In a small bowl, toss the vegetables with 1 tablespoon of olive oil, salt, pepper, and half of the thyme. Spread them out evenly on the baking sheet.
Place the salmon fillets on the other side of the baking sheet. Drizzle them with 1 tablespoon of olive oil and lemon juice. Mince the garlic cloves and sprinkle over the salmon. Season with thyme, dill, salt, and pepper.
Roast the salmon and vegetables in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and vegetables are tender and slightly caramelized.
In the meantime, cook the quinoa according to the package instructions. Typically, this involves rinsing the quinoa, then simmering it in water with a 2:1 ratio of water to quinoa until the water is absorbed, about 15 minutes.
Once everything is cooked, place the quinoa on a plate. Add the roasted vegetables and top with the roasted salmon.
Garnish with a sprinkle of fresh dill if desired, and serve warm.
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This Main Course Healthy Seafood recipe is ready in 40 minutes and features Salmon fillets, Quinoa, Broccoli florets and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the vegetables: Cut the broccoli, carrots, and bell pepper into bite-sized pieces. Place them on one side of the baking sheet.
In a small bowl, toss the vegetables with 1 tablespoon of olive oil, salt, pepper, and half of the thyme. Spread them out evenly on the baking sheet.
Place the salmon fillets on the other side of the baking sheet. Drizzle them with 1 tablespoon of olive oil and lemon juice. Mince the garlic cloves and sprinkle over the salmon. Season with thyme, dill, salt, and pepper.
Roast the salmon and vegetables in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and vegetables are tender and slightly caramelized.
In the meantime, cook the quinoa according to the package instructions. Typically, this involves rinsing the quinoa, then simmering it in water with a 2:1 ratio of water to quinoa until the water is absorbed, about 15 minutes.
Once everything is cooked, place the quinoa on a plate. Add the roasted vegetables and top with the roasted salmon.
Garnish with a sprinkle of fresh dill if desired, and serve warm.
Calories per Serving: 600
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