By Rui Reis
Preheat the oven to 400°F (200°C).
Clean and halve the Brussels sprouts. Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
Roast the Brussels sprouts in the oven for 20-25 minutes, or until they are tender and slightly browned.
While the Brussels sprouts are roasting, prepare the salmon marinade. Finely chop the parsley and dill, and mince the garlic cloves.
In a small mixing bowl, combine 2 tablespoons of olive oil, the juice from half a lemon, half of the chopped herbs, minced garlic, salt, and pepper. Mix well.
Place the salmon fillet on a lined baking sheet. Brush the herb marinade evenly over the top of the salmon.
Once the Brussels sprouts have roasted for 15 minutes, add the salmon to the oven and bake for an additional 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
In a small saucepan, reheat the 3/4 cup of cooked quinoa over low heat, adding a splash of water if necessary. Stir occasionally until warmed through.
Serve the baked salmon over a bed of quinoa, garnished with the remaining fresh herbs and lemon wedges for squeezing. Add roasted Brussels sprouts on the side.
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This Main Course Dinner Healthy recipe is ready in 35 minutes and features salmon fillet, cooked quinoa, Brussels sprouts and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 400°F (200°C).
Clean and halve the Brussels sprouts. Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
Roast the Brussels sprouts in the oven for 20-25 minutes, or until they are tender and slightly browned.
While the Brussels sprouts are roasting, prepare the salmon marinade. Finely chop the parsley and dill, and mince the garlic cloves.
In a small mixing bowl, combine 2 tablespoons of olive oil, the juice from half a lemon, half of the chopped herbs, minced garlic, salt, and pepper. Mix well.
Place the salmon fillet on a lined baking sheet. Brush the herb marinade evenly over the top of the salmon.
Once the Brussels sprouts have roasted for 15 minutes, add the salmon to the oven and bake for an additional 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
In a small saucepan, reheat the 3/4 cup of cooked quinoa over low heat, adding a splash of water if necessary. Stir occasionally until warmed through.
Serve the baked salmon over a bed of quinoa, garnished with the remaining fresh herbs and lemon wedges for squeezing. Add roasted Brussels sprouts on the side.
Calories per Serving: 550
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