Lemon Herb Baked Salmon with Quinoa and Roasted Vegetables

Ingredients

• 4 salmon fillets (about 150g / 5oz each)
• 1 cup dry quinoa
• 2 cups low-sodium vegetable or chicken broth
• 2 medium zucchini, sliced into half-moons
• 1 red bell pepper, chopped into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil, divided
• 3 garlic cloves, minced
• Zest and juice of 1 large lemon
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• Fresh parsley or dill, chopped, to garnish

Instructions

1. 1

   Get your oven going

   Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper—you'll thank yourself later when cleanup takes 30 seconds.

2. 2

   Cook the quinoa

   Rinse 1 cup of quinoa under cold water (this removes the bitter coating—don't skip it). Add it to a small saucepan with 2 cups of broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until all the liquid is absorbed. Fluff with a fork and set aside.

3. 3

   Season and roast the vegetables

   Toss the zucchini, bell pepper, and cherry tomatoes with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper. Spread them in a single layer on your prepared baking sheet. Roast for 15 minutes while you prep the salmon.

4. 4

   Prep the salmon

   In a small bowl, mix together the remaining 1 tablespoon olive oil, lemon zest, lemon juice, remaining garlic, oregano, smoked paprika, and cumin. Pat the salmon fillets dry with paper towel—this helps the seasoning stick. Rub the herb mixture generously over the top of each fillet.

   

5. 5

   Add salmon to the pan and finish roasting

   After the vegetables have had their 15 minutes, push them to the sides of the baking sheet and nestle the salmon fillets in the center. Return to the oven and roast for another 12 to 15 minutes. The salmon is done when it flakes easily with a fork and the internal temperature hits 63°C (145°F).

6. 6

   Plate and serve

   Divide the quinoa between four bowls, pile on the roasted vegetables, and lay a salmon fillet on top. Finish with a squeeze of fresh lemon and a handful of chopped parsley or dill. That's it—dinner is done.

Substitution Ideas

Storage Tips

Store leftovers in airtight containers in the fridge for up to 3 days. Keep the salmon, quinoa, and vegetables in separate containers if possible—the quinoa tends to absorb moisture from the veg overnight. Reheat in the microwave for 90 seconds or warm the salmon in a 160°C (325°F) oven for 8 minutes to avoid drying it out. The quinoa and veg actually taste great cold the next day over a handful of mixed greens, making an easy no-cook lunch. Salmon doesn't freeze particularly well once cooked, but the quinoa and roasted vegetables can be frozen for up to 2 months.