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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a medium saucepan, combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

While the quinoa cooks, prepare the vegetables. In a large bowl, toss the broccoli florets, bell pepper strips, and red onion wedges with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Spread the vegetables in a single layer on one half of the prepared baking sheet.

Pat the salmon fillets dry with paper towels. In a small bowl, whisk together 1 tablespoon of olive oil, the juice from 1/2 lemon, 1 teaspoon of dried dill, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Brush this mixture evenly over the salmon fillets.

Place the seasoned salmon fillets on the other half of the baking sheet with the vegetables. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.

Divide the cooked quinoa among four plates. Top each with a salmon fillet and a generous portion of roasted vegetables. Garnish with fresh chopped parsley and a lemon wedge before serving.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a medium saucepan, combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

While the quinoa cooks, prepare the vegetables. In a large bowl, toss the broccoli florets, bell pepper strips, and red onion wedges with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Spread the vegetables in a single layer on one half of the prepared baking sheet.

Pat the salmon fillets dry with paper towels. In a small bowl, whisk together 1 tablespoon of olive oil, the juice from 1/2 lemon, 1 teaspoon of dried dill, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Brush this mixture evenly over the salmon fillets.

Place the seasoned salmon fillets on the other half of the baking sheet with the vegetables. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.

Divide the cooked quinoa among four plates. Top each with a salmon fillet and a generous portion of roasted vegetables. Garnish with fresh chopped parsley and a lemon wedge before serving.
