By Juanita Franco
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Bake the salmon in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, rinse the quinoa under cold water. In a medium-sized saucepan, bring 3 cups of water to a boil and add the quinoa.
Reduce the heat to a simmer. Cover and cook for about 15 minutes or until the quinoa is tender and all the water has been absorbed.
Cut the broccoli into florets. Place them in a steamer basket over a pot of boiling water, cover, and steam for about 5-6 minutes or until tender.
Once the quinoa is cooked, fluff it with a fork. Add minced garlic, chopped parsley, dill, juice of 1 lemon, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper to the quinoa. Mix well to combine.
Serve the baked salmon over a bed of the herb-citrus quinoa with a side of steamed broccoli.
How did this recipe turn out? Let others know!
to rate this recipe
By Juanita Franco
This Main Course Seafood Gluten-Free recipe is ready in 45 minutes and features salmon fillets, quinoa, broccoli and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Bake the salmon in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, rinse the quinoa under cold water. In a medium-sized saucepan, bring 3 cups of water to a boil and add the quinoa.
Reduce the heat to a simmer. Cover and cook for about 15 minutes or until the quinoa is tender and all the water has been absorbed.
Cut the broccoli into florets. Place them in a steamer basket over a pot of boiling water, cover, and steam for about 5-6 minutes or until tender.
Once the quinoa is cooked, fluff it with a fork. Add minced garlic, chopped parsley, dill, juice of 1 lemon, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper to the quinoa. Mix well to combine.
Serve the baked salmon over a bed of the herb-citrus quinoa with a side of steamed broccoli.
Calories per Serving: 550
Your Rating:
