Herb-Crusted Baked Salmon with Quinoa and Roasted Vegetables
A nutritious and flavorful dinner featuring herb-crusted salmon, served with protein-rich quinoa and a medley of seasonal roasted vegetables, providing essential vitamins and minerals.
Herb-Crusted Baked Salmon with Quinoa and Roasted Vegetables is a dinner recipe ready in about 40 minutes. Each serving has approximately 3089 kcal, 232g protein, 309g carbs, 103g fat.
Preheat the oven to 200°C (400°F).
In a small bowl, mix olive oil, chopped fresh herbs, minced garlic, and lemon juice to create the herb mixture.
Place the salmon fillet on a baking sheet lined with parchment paper. Spread the herb mixture evenly over the top.
In a separate bowl, toss chopped broccoli, carrots, and bell pepper with a drizzle of olive oil and season with salt and pepper.
Arrange the vegetables around the salmon on the baking sheet.
Bake for 20-25 minutes, or until the salmon is cooked through and the vegetables are tender.
While the salmon and vegetables are baking, rinse the quinoa under cold water.
Cook quinoa according to package instructions (usually 1 part quinoa to 2 parts water). Bring to a boil, then reduce to a simmer for about 15 minutes until water is absorbed.
Serve the baked salmon on a bed of quinoa with roasted vegetables on the side.