By Nathan Haskins
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and 1 cup of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the water is fully absorbed. Fluff with a fork and set aside.
While the quinoa cooks, place the halved Brussels sprouts on the prepared baking sheet. Drizzle with 1/2 tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat evenly.
Place the Brussels sprouts in the oven and roast for 20 minutes, or until they are tender and slightly crispy on the edges.
In a small bowl, combine the remaining 1/2 tablespoon of olive oil, minced garlic, salt, and pepper.
Place the salmon fillet on a separate section of the baking sheet. Brush it with the olive oil and garlic mixture.
Place the salmon in the oven (on the same sheet as the Brussels sprouts, if there's space) and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
Squeeze a lemon wedge over the cooked salmon for added flavor.
Serve the baked salmon alongside the cooked quinoa and roasted Brussels sprouts. Enjoy your meal!
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This Main Course Seafood Healthy recipe is ready in 35 minutes and features salmon fillet, dry quinoa, Brussels sprouts and other delicious ingredients. Contains 480 calories total.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and 1 cup of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the water is fully absorbed. Fluff with a fork and set aside.
While the quinoa cooks, place the halved Brussels sprouts on the prepared baking sheet. Drizzle with 1/2 tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat evenly.
Place the Brussels sprouts in the oven and roast for 20 minutes, or until they are tender and slightly crispy on the edges.
In a small bowl, combine the remaining 1/2 tablespoon of olive oil, minced garlic, salt, and pepper.
Place the salmon fillet on a separate section of the baking sheet. Brush it with the olive oil and garlic mixture.
Place the salmon in the oven (on the same sheet as the Brussels sprouts, if there's space) and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
Squeeze a lemon wedge over the cooked salmon for added flavor.
Serve the baked salmon alongside the cooked quinoa and roasted Brussels sprouts. Enjoy your meal!
Calories per Serving: 480
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