Roasted Salmon with Root Vegetables and Quinoa
Pan-seared salmon fillet served with roasted carrots and beets, fluffy quinoa, and steamed asparagus with lemon dressing
Roasted Salmon with Root Vegetables and Quinoa is a mediterranean dinner recipe ready in about 40 minutes. Each serving has approximately 752 kcal, 57g protein, 55g carbs, 34g fat. It fits a high-protein and mediterranean diet.
Cook the salmon in a skillet over medium-high heat for 4-5 minutes per side until cooked through.
Roast the carrots and beets in the oven at 200°C for 20-25 minutes until tender.
Steam the asparagus for 5-7 minutes until tender-crisp.
Prepare the quinoa according to package directions.
Combine the lemon juice and olive oil to create a light dressing.
Arrange the salmon, quinoa, roasted vegetables, and asparagus on a plate.
Drizzle with the lemon-oil dressing and serve.