Herb-Crusted Salmon with Quinoa and Seasonal Veggies
A delicious herb-crusted salmon served with protein-packed quinoa and a medley of seasonal vegetables, providing essential nutrients while being mindful of dietary restrictions.
Herb-Crusted Salmon with Quinoa and Seasonal Veggies is a dinner recipe ready in about 35 minutes. Each serving has approximately 3089 kcal, 232g protein, 309g carbs, 103g fat. It fits a high-protein diet.
Preheat the oven to 200°C (400°F).
In a bowl, mix chopped parsley, dill, minced garlic, lemon juice, and olive oil to create a herb paste.
Spread the herb paste over the salmon fillet and place it on a baking tray.
Bake for 15-20 minutes or until the salmon is cooked through.
While the salmon is baking, rinse quinoa under cold water and cook it in a pot with double the amount of water (300ml) for about 15 minutes until fluffy.
Steam broccoli, carrots, and bell pepper until tender.
Serve the herb-crusted salmon on a bed of quinoa with the seasonal vegetables on the side.