By ashley park
Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
In a mixing bowl, toss the halved Brussels sprouts with 1/2 tablespoon of olive oil, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them out in a single layer on one side of the prepared baking tray.
Place the salmon fillet on the other side of the baking tray. Drizzle 1/2 tablespoon of olive oil over the salmon, and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add a few thin slices of lemon on top of the salmon.
Bake the salmon and Brussels sprouts in the preheated oven for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork and the Brussels sprouts are tender and slightly crispy.
Meanwhile, reheat the cooked quinoa if necessary. Optionally, you can warm it up in a small saucepan over low heat with a splash of water.
Once cooked, remove the tray from the oven. Squeeze fresh lemon juice over the salmon and Brussels sprouts. Mince the remaining garlic clove and mix it with the quinoa along with a pinch of salt and pepper to taste.
Serve the baked salmon alongside the roasted Brussels sprouts and the garlicky quinoa. Garnish with additional lemon wedges if desired.
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By ashley park
This Main Course Seafood Healthy Gluten-Free recipe is ready in 35 minutes and features Salmon fillet, Cooked quinoa, Brussels sprouts and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
In a mixing bowl, toss the halved Brussels sprouts with 1/2 tablespoon of olive oil, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them out in a single layer on one side of the prepared baking tray.
Place the salmon fillet on the other side of the baking tray. Drizzle 1/2 tablespoon of olive oil over the salmon, and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add a few thin slices of lemon on top of the salmon.
Bake the salmon and Brussels sprouts in the preheated oven for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork and the Brussels sprouts are tender and slightly crispy.
Meanwhile, reheat the cooked quinoa if necessary. Optionally, you can warm it up in a small saucepan over low heat with a splash of water.
Once cooked, remove the tray from the oven. Squeeze fresh lemon juice over the salmon and Brussels sprouts. Mince the remaining garlic clove and mix it with the quinoa along with a pinch of salt and pepper to taste.
Serve the baked salmon alongside the roasted Brussels sprouts and the garlicky quinoa. Garnish with additional lemon wedges if desired.
Calories per Serving: 450
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