By Nathan Haskins
Preheat your oven to 400°F (200°C).
Rinse 1/2 cup of dry quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa with 1 cup of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the quinoa is cooking, place 1 cup of broccoli florets on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Toss to coat. Roast in the preheated oven for about 20 minutes, or until the broccoli is tender and slightly charred.
Meanwhile, place the 6 oz salmon fillet on a piece of foil on a baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with salt and pepper. Mince 2 cloves of garlic and sprinkle over the salmon. Slice the lemon in half and squeeze the juice from half of the lemon over the salmon.
Fold the foil over the salmon to seal it into a packet. Place the salmon packet in the oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the broccoli and salmon from the oven. Open the foil packet carefully to avoid steam.
Serve the baked salmon on a plate alongside the roasted broccoli and fluffy quinoa. Garnish with lemon slices from the other half of the lemon, if desired.
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This Main Course Seafood Healthy recipe is ready in 45 minutes and features salmon fillet, dry quinoa, broccoli florets and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 400°F (200°C).
Rinse 1/2 cup of dry quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa with 1 cup of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the quinoa is cooking, place 1 cup of broccoli florets on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Toss to coat. Roast in the preheated oven for about 20 minutes, or until the broccoli is tender and slightly charred.
Meanwhile, place the 6 oz salmon fillet on a piece of foil on a baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with salt and pepper. Mince 2 cloves of garlic and sprinkle over the salmon. Slice the lemon in half and squeeze the juice from half of the lemon over the salmon.
Fold the foil over the salmon to seal it into a packet. Place the salmon packet in the oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the broccoli and salmon from the oven. Open the foil packet carefully to avoid steam.
Serve the baked salmon on a plate alongside the roasted broccoli and fluffy quinoa. Garnish with lemon slices from the other half of the lemon, if desired.
Calories per Serving: 520
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