By Brielle Adams
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Rinse the quinoa under cold water. In a medium saucepan, bring 1 cup of water to a boil. Add the quinoa, cover, and reduce to a simmer. Cook for 15 minutes or until the water is absorbed and the quinoa is fluffy.
While the quinoa is cooking, toss the halved Brussels sprouts with 1/2 tablespoon of olive oil, salt, and pepper. Spread them on half of the prepared baking sheet.
In a small bowl, combine 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, the minced garlic, 1/2 tablespoon of olive oil, salt, and pepper. Rub this mixture over the salmon fillet.
Place the salmon fillet on the other half of the baking sheet beside the Brussels sprouts. Bake for 15-18 minutes, or until the salmon is cooked through and the Brussels sprouts are roasted to your liking.
Once cooked, remove the salmon and Brussels sprouts from the oven. Fluff the quinoa with a fork, and stir in 1 tablespoon of chopped fresh parsley.
Serve the salmon over a bed of quinoa, with the roasted Brussels sprouts on the side. Garnish with the remaining parsley and any extra lemon zest or juice as desired.
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This main course seafood healthy recipe is ready in 40 minutes and features salmon fillet, dry quinoa, olive oil and other delicious ingredients. Contains 400 calories total.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Rinse the quinoa under cold water. In a medium saucepan, bring 1 cup of water to a boil. Add the quinoa, cover, and reduce to a simmer. Cook for 15 minutes or until the water is absorbed and the quinoa is fluffy.
While the quinoa is cooking, toss the halved Brussels sprouts with 1/2 tablespoon of olive oil, salt, and pepper. Spread them on half of the prepared baking sheet.
In a small bowl, combine 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, the minced garlic, 1/2 tablespoon of olive oil, salt, and pepper. Rub this mixture over the salmon fillet.
Place the salmon fillet on the other half of the baking sheet beside the Brussels sprouts. Bake for 15-18 minutes, or until the salmon is cooked through and the Brussels sprouts are roasted to your liking.
Once cooked, remove the salmon and Brussels sprouts from the oven. Fluff the quinoa with a fork, and stir in 1 tablespoon of chopped fresh parsley.
Serve the salmon over a bed of quinoa, with the roasted Brussels sprouts on the side. Garnish with the remaining parsley and any extra lemon zest or juice as desired.
Calories per Serving: 400
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