Zutaten

• 4 salmon fillets (about 5 oz each)
• 1 cup quinoa, uncooked
• 2 cups water or low-sodium vegetable broth
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes
• 1 small red onion, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced
• 1 tsp dried oregano
• Salt to taste
• Black pepper to taste
• Fresh parsley for garnish

Anleitung

1. 1.Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. 2.Rinse quinoa under cold water. In a saucepan, combine quinoa and water (or broth). Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
3. 3.Place zucchini, bell pepper, cherry tomatoes, and red onion on the sheet pan. Drizzle with 1 tbsp olive oil, season with salt, pepper, garlic, and oregano. Toss well.
4. 4.Roast vegetables for 15 minutes. Push them to one side of the pan.
5. 5.Place salmon fillets on the other side of the pan. Drizzle with remaining olive oil, lemon juice, salt, and pepper.
6. 6.Roast salmon and vegetables together for another 12–15 minutes until salmon is cooked through and flakes easily with a fork.
7. 7.Fluff quinoa with a fork and divide onto plates. Top with roasted vegetables and salmon. Garnish with fresh parsley and an extra squeeze of lemon juice before serving.

Nährwertinformationen

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