By Brielle Adams
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with 1 cup of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Once cooked, fluff with a fork and set aside.
While the quinoa is cooking, prepare the Brussels sprouts. Toss them with 1/2 tablespoon of olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet, cut side down, and roast in the preheated oven for 20 minutes or until tender and caramelized.
In a small bowl, combine the remaining olive oil, lemon zest, lemon juice, minced garlic, chopped fresh parsley, salt, and pepper. Mix well to make the marinade.
Place the salmon fillet on a piece of foil on a baking sheet. Brush the lemon-herb marinade evenly over the salmon. Fold the foil around the salmon to create a packet, leaving a small opening at the top.
Place the salmon in the oven and bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Once all components are ready, plate the quinoa and roasted Brussels sprouts, and top with the baked salmon. Serve warm and enjoy!
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This Dinner Healthy Seafood recipe is ready in 40 minutes and features salmon fillet, quinoa, Brussels sprouts and other delicious ingredients. Contains 500 calories total.
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with 1 cup of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Once cooked, fluff with a fork and set aside.
While the quinoa is cooking, prepare the Brussels sprouts. Toss them with 1/2 tablespoon of olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet, cut side down, and roast in the preheated oven for 20 minutes or until tender and caramelized.
In a small bowl, combine the remaining olive oil, lemon zest, lemon juice, minced garlic, chopped fresh parsley, salt, and pepper. Mix well to make the marinade.
Place the salmon fillet on a piece of foil on a baking sheet. Brush the lemon-herb marinade evenly over the salmon. Fold the foil around the salmon to create a packet, leaving a small opening at the top.
Place the salmon in the oven and bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Once all components are ready, plate the quinoa and roasted Brussels sprouts, and top with the baked salmon. Serve warm and enjoy!
Calories per Serving: 500
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