Sheet Pan Salmon with Crispy Quinoa and Roasted Broccoli
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1 cupquinoa
- 2 cupsvegetable broth
- 4 cupsbroccoli florets
- 3 tablespoonsolive oil
- 3 clovesgarlic
- 1lemon
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 3 cloves garlic and add to the broth (or add whole cloves and fish out before serving).
- 02
Cut 1 lemon into wedges for serving.
Method
- 01
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
- 02
On one side of the pan, spread uncooked quinoa and pour vegetable broth over it. Season with a pinch of salt.
- 03
Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Scatter on the other side of the pan.
- 04
Place sheet pan in oven and bake for 12 minutes.
- 05
Remove pan from oven. Pat salmon fillets dry and lay skin-side down on top of the quinoa. Brush with remaining 2 tablespoons olive oil and season with salt, pepper, and red pepper flakes.
- 06
Return pan to oven and bake for 10 to 12 minutes, until salmon is cooked through (it should flake easily) and broccoli is tender and lightly charred.
- 07
Divide salmon, quinoa, and broccoli among plates. Squeeze fresh lemon juice over everything and serve.
Spice Tips
Add more red pepper flakes if you like heat. A pinch of smoked paprika in step 5 adds subtle depth. Fresh dill or cilantro scattered over the finished dish brightens the plate.
For deeper lemon flavor, add lemon zest to the broth in step 2. Pairs well with a crisp white wine. Leftovers keep refrigerated for up to 2 days.