By Antonio Andrade
Preheat the oven to 200°C (400°F).
Rinse the quinoa under cold water. In a medium saucepan, combine the 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 about 15 minutes, or until all the water has been absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, prepare the lemon-herb mixture. Zest the lemon and then cut it in half. Juice one half of the lemon and save the other half for serving. Mince the garlic and chop the fresh parsley.
In a small bowl, combine 1 tablespoon of olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, salt, and black pepper to taste. Mix well to combine.
Place the salmon fillet on a baking sheet lined with parchment paper. Brush the lemon-herb mixture over the salmon fillet, ensuring it's well coated.
Toss the broccoli florets with the remaining 1 tablespoon of olive oil, salt, and black pepper. Spread them out in a single layer on a baking sheet next to the salmon.
Bake the salmon and broccoli in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender and slightly crispy at the edges.
Serve the baked salmon with quinoa and roasted broccoli on the side. Garnish with additional lemon wedges and parsley, if desired.
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This Dinner Seafood Healthy recipe is ready in 35 minutes and features salmon fillet, dry quinoa, broccoli florets and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 200°C (400°F).
Rinse the quinoa under cold water. In a medium saucepan, combine the 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 about 15 minutes, or until all the water has been absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, prepare the lemon-herb mixture. Zest the lemon and then cut it in half. Juice one half of the lemon and save the other half for serving. Mince the garlic and chop the fresh parsley.
In a small bowl, combine 1 tablespoon of olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, salt, and black pepper to taste. Mix well to combine.
Place the salmon fillet on a baking sheet lined with parchment paper. Brush the lemon-herb mixture over the salmon fillet, ensuring it's well coated.
Toss the broccoli florets with the remaining 1 tablespoon of olive oil, salt, and black pepper. Spread them out in a single layer on a baking sheet next to the salmon.
Bake the salmon and broccoli in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender and slightly crispy at the edges.
Serve the baked salmon with quinoa and roasted broccoli on the side. Garnish with additional lemon wedges and parsley, if desired.
Calories per Serving: 450
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