Grilled Salmon with Quinoa and Roasted Vegetables:
Ingredients:
- 4 salmon fillets
- 1 cup quinoa
- 2 cups water or low-sodium vegetable broth
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- Salt and pepper to taste
- Assorted vegetables (e.g., broccoli, carrots, bell peppers, zucchini)
- Fresh herbs (optional, for garnish)
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Rinse the quinoa under cold water. In a saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and set it aside.
- Meanwhile, prepare the vegetables. Cut them into bite-sized pieces and place them on the lined baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast in the preheated oven for about 20-25 minutes or until the vegetables are tender and lightly browned.
- While the vegetables are roasting, prepare the salmon. Preheat a grill pan or outdoor grill over medium-high heat. Season the salmon fillets with salt, pepper, and lemon juice. Place the salmon on the grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork.
- To serve, divide the cooked quinoa among plates. Top with the grilled salmon fillets and roasted vegetables. Garnish with fresh herbs if desired.
This dinner recipe offers a balance of protein from the salmon, fiber and complex carbohydrates from the quinoa, and a variety of vitamins and minerals from the roasted vegetables. Adjust the portion sizes according to your dietary needs. Enjoy!
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