Description
A graceful weekday dish pairing flaky salmon with nutty quinoa and crisp roasted vegetables.
Ingredients
Scale
- 1 cup quinoa, rinsed and drained
- 2 cups low-sodium vegetable or chicken stock
- 4 salmon fillets (6 oz each), skin-on
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp olive oil (for cooking salmon)
- 2 cups broccolini or asparagus, trimmed
- 1 red bell pepper, sliced into thin strips
- 1 tbsp olive oil (for roasting)
- Pinch of sea salt
- 3 tbsp extra-virgin olive oil (for dressing)
- 1 large lemon, zested and juiced
- 1 tsp honey or maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- Salt and pepper to taste
- 2 tbsp toasted almonds or pumpkin seeds, roughly chopped
- Microgreens or baby arugula, for freshness
- Lemon wedges, for serving
Instructions
- In a small saucepan, bring 2 cups warm stock to a simmer. Add rinsed quinoa, cover, reduce heat to low and cook for 15 minutes until translucent and fluffy. Remove from heat and let rest covered for 5 minutes; then fluff with a fork.
- Toss broccolini and bell pepper with 1 tbsp olive oil and a pinch of salt. Roast at 425°F (220°C) on a baking sheet for 10–12 minutes until edges brown and vegetables are tender-crisp.
- Whisk together olive oil, lemon zest, lemon juice, honey, Dijon, dill, parsley, salt, and pepper until glossy and emulsified.
- Heat 1 tbsp olive oil in a heavy skillet over medium-high. Season salmon fillets with salt and pepper. Place skin-side down and cook for 4–5 minutes until skin is crisp and golden. Flip and cook 1–2 minutes more for medium.
- Divide quinoa among four bowls, drizzle with dressing, and top with roasted vegetables and a salmon fillet. Spoon remaining dressing over salmon and scatter toasted seeds and microgreens. Finish with lemon wedges.
Notes
Cool components separately to avoid texture loss. Store quinoa and vegetables in airtight containers for up to 4 days, and salmon wrapped for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Pan-Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg