Crispy Salmon Over Herbed Quinoa with Roasted Root Vegetables
Ingredients
- 4 pieces (6 oz each)salmon fillets (skin-on)
- 1½ cupsquinoa
- 3 cupsvegetable broth
- 3 mediumcarrots
- 2 mediumparsnips
- 3 sprigsfresh thyme
- ¼ cupfresh parsley (loosely packed)
- 4 tablespoonsolive oil
- ·salt
- ·black pepper
- 1lemon
Prep
- 01
Dice 3 medium carrots into 1/2-inch pieces.
- 02
Dice 2 medium parsnips into 1/2-inch pieces.
- 03
Chop 1/4 cup fresh parsley.
- 04
Cut 1 lemon into wedges and squeeze its juice for cooking.
Method
- 01
Preheat oven to 425°F.
- 02
Toss diced carrots and parsnips with 2 tablespoons olive oil, salt, and pepper on a sheet pan. Roast for 20 minutes, stirring halfway through, until tender and caramelized.
- 03
Meanwhile, bring vegetable broth to a boil in a medium saucepan. Stir in quinoa and thyme sprigs. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- 04
While quinoa cooks, pat salmon fillets dry. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 05
Once oil shimmers, place salmon skin-side up in the skillet. Cook for 4 minutes without moving until skin is crispy and golden.
- 06
Flip salmon and cook for another 2 to 3 minutes until just cooked through (it should flake easily but still feel slightly tender in the center).
- 07
Remove thyme sprigs from quinoa and fluff with a fork. Stir in chopped parsley and the juice of 1 lemon.
- 08
Divide herbed quinoa among bowls, top with a salmon fillet and roasted vegetables, and serve immediately with lemon wedges.
Spice Tips
For warmth, add a pinch of smoked paprika or cumin to the roasted vegetables. A dash of cayenne pepper brightens the quinoa. Fresh dill mixed into the parsley adds a delicate herbal note that pairs beautifully with salmon.
Salmon cooks quickly, so have all ingredients prepped before you start cooking. For extra richness, stir a tablespoon of butter into the quinoa at the end. Leftovers keep for 2 days refrigerated and reheat gently.