Salmon with Quinoa and Mixed Vegetables

 

Salmon with Quinoa and Mixed Vegetables

Ingredients:

• For the Salmon:

  • 4 salmon fillets (about 6 oz each), skinless
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme or rosemary (or a mix of both)
  • Salt and pepper, to taste
  • Lemon wedges (for serving)

• For the Quinoa:

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1/2 teaspoon salt

• For the Mixed Vegetables:

  • 1 tablespoon olive oil
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium carrot, thinly sliced
  • 1 cup snap peas or sugar snap peas
  • 1/2 teaspoon dried oregano or Italian seasoning
  • Salt and pepper, to taste

Instructions:

1. Prepare the Quinoa:

   • Rinse the quinoa under cold water using a fine-mesh sieve.
   • In a medium saucepan, combine the rinsed quinoa, water or vegetable broth, and salt.
   • Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
   • Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

2. Prepare the Salmon:

   • Preheat your oven to 400°F (200°C) or preheat your grill.
   • In a small bowl, mix together the olive oil, lemon juice, minced garlic, dried thyme or rosemary, salt, and pepper.
   • Place the salmon fillets on a baking sheet lined with parchment paper or on a grill pan.
   • Brush the salmon with the olive oil mixture.
   • Bake in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. If grilling, cook the salmon for about 4-6 minutes per side, depending on thickness.

3. Cook the Mixed Vegetables:

   • While the salmon is cooking, heat the olive oil in a large skillet over medium-high heat.
   • Add the broccoli, bell peppers, carrot, and snap peas.
   • Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
   • Season with dried oregano or Italian seasoning, salt, and pepper.

4. Assemble the Dish:

   • Divide the cooked quinoa among plates.
   • Top with a portion of mixed vegetables.
   • Place a salmon fillet on top of the vegetables.
   • Garnish with lemon wedges if desired.

5. Serve:

   • Serve immediately, enjoying the combination of flavors and textures.

Tips:

• Marinating: If you have time, marinate the salmon in the olive oil mixture for 15-30 minutes before cooking for extra flavor.
• Vegetable Variations: Feel free to use other vegetables you have on hand, such as zucchini, asparagus, or mushrooms.
• Adding Flavor: You can add a splash of balsamic vinegar or a sprinkle of fresh herbs to the vegetables for extra flavor.