By Antonio Andrade
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water to remove bitterness, then drain. Add it to a pot with 1 cup of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed. Set aside.
While the quinoa is cooking, place broccoli florets on a baking sheet. Drizzle with half of the olive oil (1/2 tbsp), and season with salt and pepper. Toss to coat evenly.
Finely chop the garlic clove and zest the lemon. In a small bowl, combine the remaining olive oil (1/2 tbsp), garlic, lemon zest, juice of half a lemon, a pinch of salt, and pepper. Mix well.
Place the salmon fillet on a separate baking sheet lined with parchment paper. Brush the lemon-garlic mixture over the salmon evenly.
Place both the broccoli and salmon in the preheated oven. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender and lightly browned.
Once cooked, remove the salmon and broccoli from the oven. Fluff the cooked quinoa with a fork and divide it between serving plates.
Top the plated quinoa with the salmon fillet and a portion of roasted broccoli. Chop fresh parsley roughly and sprinkle over the dish as garnish. Squeeze additional lemon juice over everything if desired.
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This Dinner Healthy Seafood recipe is ready in 35 minutes and features Salmon fillet, Dry quinoa, Broccoli florets and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water to remove bitterness, then drain. Add it to a pot with 1 cup of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed. Set aside.
While the quinoa is cooking, place broccoli florets on a baking sheet. Drizzle with half of the olive oil (1/2 tbsp), and season with salt and pepper. Toss to coat evenly.
Finely chop the garlic clove and zest the lemon. In a small bowl, combine the remaining olive oil (1/2 tbsp), garlic, lemon zest, juice of half a lemon, a pinch of salt, and pepper. Mix well.
Place the salmon fillet on a separate baking sheet lined with parchment paper. Brush the lemon-garlic mixture over the salmon evenly.
Place both the broccoli and salmon in the preheated oven. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender and lightly browned.
Once cooked, remove the salmon and broccoli from the oven. Fluff the cooked quinoa with a fork and divide it between serving plates.
Top the plated quinoa with the salmon fillet and a portion of roasted broccoli. Chop fresh parsley roughly and sprinkle over the dish as garnish. Squeeze additional lemon juice over everything if desired.
Calories per Serving: 550
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