Ingrédients

• 4 salmon fillets (about 6 oz each)
• 1 cup quinoa, uncooked
• 2 cups low-sodium vegetable broth
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 red onion, sliced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 lemon, juiced
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. 1.Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2.Rinse quinoa under cold water, then cook in vegetable broth according to package directions (about 15 minutes). Fluff with a fork when done.
3. 3.Toss bell pepper, zucchini, and red onion with 1 tablespoon olive oil, oregano, salt, and pepper. Spread evenly on the baking sheet and roast for 20 minutes.
4. 4.While vegetables roast, place salmon fillets on another baking dish. Drizzle with 1 tablespoon olive oil, sprinkle with garlic, salt, pepper, and squeeze half the lemon juice over the top.
5. 5.Bake salmon for 12–15 minutes, until flaky and cooked through.
6. 6.Divide quinoa among plates, top with roasted vegetables and salmon. Drizzle with remaining lemon juice and garnish with fresh parsley.

Informations nutritionnelles

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