By ashley park
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with a bit of olive oil.
Rinse the quinoa under cold water using a Mesh strainer. In a medium saucepan, combine the quinoa, 1 cup of water, and 1/4 teaspoon salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and set aside.
While the quinoa is cooking, place the Brussels sprouts on one side of the prepared baking sheet. Drizzle with 1/2 tablespoon of olive oil and season with 1/4 teaspoon salt and a pinch of pepper. Toss to coat.
Place the salmon fillet on the empty side of the baking sheet. Chop 1 clove of garlic and sprinkle it over the salmon. Zest half of the lemon over the salmon as well. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Squeeze the juice from half the lemon over the salmon, and drizzle 1/2 tablespoon of olive oil on top. Sprinkle 1 tablespoon of chopped fresh dill over the salmon.
Place the baking sheet in the oven and bake for 15-18 minutes or until the salmon is cooked through and flaky, and the Brussels sprouts are tender and slightly crispy.
Once the salmon and Brussels sprouts are done, fluff the cooked quinoa with a fork, and mix in 1 clove of minced garlic, the juice from the remaining half lemon, and 1 tablespoon of chopped fresh dill. Add salt and pepper to taste.
Serve the baked salmon with a portion of quinoa pilaf and roasted Brussels sprouts on the side. Garnish with extra fresh dill if desired.
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By ashley park
This Main Course Seafood Healthy recipe is ready in 40 minutes and features Salmon fillet, Dry quinoa, Brussels sprouts and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with a bit of olive oil.
Rinse the quinoa under cold water using a Mesh strainer. In a medium saucepan, combine the quinoa, 1 cup of water, and 1/4 teaspoon salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and set aside.
While the quinoa is cooking, place the Brussels sprouts on one side of the prepared baking sheet. Drizzle with 1/2 tablespoon of olive oil and season with 1/4 teaspoon salt and a pinch of pepper. Toss to coat.
Place the salmon fillet on the empty side of the baking sheet. Chop 1 clove of garlic and sprinkle it over the salmon. Zest half of the lemon over the salmon as well. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Squeeze the juice from half the lemon over the salmon, and drizzle 1/2 tablespoon of olive oil on top. Sprinkle 1 tablespoon of chopped fresh dill over the salmon.
Place the baking sheet in the oven and bake for 15-18 minutes or until the salmon is cooked through and flaky, and the Brussels sprouts are tender and slightly crispy.
Once the salmon and Brussels sprouts are done, fluff the cooked quinoa with a fork, and mix in 1 clove of minced garlic, the juice from the remaining half lemon, and 1 tablespoon of chopped fresh dill. Add salt and pepper to taste.
Serve the baked salmon with a portion of quinoa pilaf and roasted Brussels sprouts on the side. Garnish with extra fresh dill if desired.
Calories per Serving: 550
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