Baked Salmon with Quinoa and Roasted Broccoli
Baked Salmon with Quinoa and Roasted Broccoli
Ingredients
For the Salmon
- 4 salmon fillets, 6-ounce, skin on or off
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1/4 teaspoon salt
For the Roasted Broccoli
- 4 cups broccoli florets
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for the salmon and broccoli.
⏱️ 5 min•🌡️ 400
- 2
Prepare the quinoa: In a medium saucepan, combine the rinsed quinoa, water or vegetable broth, and salt. Bring to a boil, 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.
⏱️ 25 min
- 3
Prepare the salmon: Pat salmon fillets dry with paper towels. In a small bowl, whisk together olive oil, lemon juice, garlic powder, dried dill, salt, and black pepper. Place salmon on the prepared baking sheet and brush generously with the marinade.
⏱️ 5 min
- 4
Prepare the broccoli: In a large bowl, toss broccoli florets with olive oil, garlic powder, salt, and black pepper until evenly coated. Spread the broccoli in a single layer on the same baking sheet as the salmon, ensuring not to overcrowd.
⏱️ 5 min
- 5
Bake the salmon and broccoli: Place the baking sheet in the preheated oven. Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender-crisp with slightly browned edges. Cooking time will vary based on salmon thickness.
⏱️ 18 min•🌡️ 400
- 6
Serve immediately: Divide the cooked quinoa among four plates. Top with a salmon fillet and a generous portion of roasted broccoli. Garnish with fresh lemon wedges or extra dill, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Salmon with Quinoa and Roasted Broccoli
Ingredients
For the Salmon
- 4 salmon fillets, 6-ounce, skin on or off
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1/4 teaspoon salt
For the Roasted Broccoli
- 4 cups broccoli florets
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for the salmon and broccoli.
⏱️ 5 min•🌡️ 400 - 2
Prepare the quinoa: In a medium saucepan, combine the rinsed quinoa, water or vegetable broth, and salt. Bring to a boil, 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.
⏱️ 25 min - 3
Prepare the salmon: Pat salmon fillets dry with paper towels. In a small bowl, whisk together olive oil, lemon juice, garlic powder, dried dill, salt, and black pepper. Place salmon on the prepared baking sheet and brush generously with the marinade.
⏱️ 5 min - 4
Prepare the broccoli: In a large bowl, toss broccoli florets with olive oil, garlic powder, salt, and black pepper until evenly coated. Spread the broccoli in a single layer on the same baking sheet as the salmon, ensuring not to overcrowd.
⏱️ 5 min - 5
Bake the salmon and broccoli: Place the baking sheet in the preheated oven. Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender-crisp with slightly browned edges. Cooking time will vary based on salmon thickness.
⏱️ 18 min•🌡️ 400 - 6
Serve immediately: Divide the cooked quinoa among four plates. Top with a salmon fillet and a generous portion of roasted broccoli. Garnish with fresh lemon wedges or extra dill, if desired.
⏱️ 2 min