Citrus-Herb Salmon with Fluffy Quinoa & Roasted Vegetables
Ingredients
- 4 (6 oz each)salmon fillets (skin-on)
- 1 cupquinoa
- 2 cupsvegetable broth
- 2lemon
- 1lime
- ⅓ cupfresh dill
- ¼ cupfresh parsley
- 3 clovesgarlic
- 1 mediumzucchini
- 1½ cupscherry tomatoes
- 4 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Mince 3 garlic cloves.
- 02
Chop 1/3 cup fresh dill.
- 03
Chop 1/4 cup fresh parsley.
- 04
Dice 1 medium zucchini into 1/4-inch rounds.
- 05
Halve 1 1/2 cups cherry tomatoes.
- 06
Cut 2 lemons and 1 lime into wedges.
Method
- 01
Preheat your oven to 400°F.
- 02
Rinse the quinoa under cold water, then add it to a pot with 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.
- 03
While the quinoa cooks, arrange the zucchini and cherry tomatoes on a large baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 12–15 minutes until the tomatoes blister and zucchini is tender.
- 04
Pat the salmon fillets dry with paper towels and arrange skin-side down on a second baking sheet. Drizzle with 2 tablespoons olive oil, season generously with salt and pepper, and top each fillet with the minced garlic and fresh dill.
- 05
Bake the salmon for 12–14 minutes until it flakes easily with a fork and the flesh is opaque (160°F at the thickest point).
- 06
Divide the quinoa among four plates. Top with a salmon fillet, roasted vegetables, and a handful of chopped parsley. Drizzle with the remaining 1 tablespoon olive oil and serve with lemon and lime wedges to squeeze over.
Spice Tips
To add warmth, try a pinch of cayenne pepper sprinkled on the salmon before baking, or whisk a teaspoon of Dijon mustard into the lime juice for a brighter finish. Fresh mint tossed into the quinoa adds another layer of herbaceousness.
This recipe can be scaled up easily for a crowd—roast everything on larger baking sheets at the same temperature and timing. Leftovers keep for 2 days in an airtight container.