Lemon Herb Baked Salmon with Roasted Vegetables and Quinoa
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A simple, anti-inflammatory dinner featuring omega-3-rich salmon, brightened with lemon and herbs, served alongside hearty roasted vegetables and gluten-free quinoa.
Time
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
4 ounce salmon fillet (Individual fillets, about 4-6 ounces each)
4 tbsp olive oil (Extra virgin olive oil)
1 lemon (Zest and juice)
1 tsp dried oregano (For seasoning)
0.5 tsp garlic powder
1 pinch salt (To taste)
1 pinch black pepper (To taste)
2 zucchini (Diced)
2 bell pepper (Any color, seeded and chopped)
0.5 red onion (Sliced)
1 cup quinoa (Cooked according to package directions)
2 tbsp parsley (Fresh, chopped, for garnish)
Chef Kay's Tip
Need to swap an ingredient or adapt this for your diet?
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2
In a small bowl, mix 2 tablespoons of olive oil, lemon zest, lemon juice, oregano, garlic powder, salt, and pepper to create the marinade.
- 3
Place the salmon fillets on one side of the prepared baking sheet. Brush them generously with half of the lemon-herb marinade.
- 4
In a large bowl, toss the diced zucchini, bell peppers, and sliced red onion with the remaining 2 tablespoons of olive oil, and a pinch of salt and pepper.
- 5
Spread the vegetables on the other side of the baking sheet, ensuring they are in a single layer for even roasting.
- 6
Bake for 18–25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
- 7
While the salmon and vegetables bake, prepare 1 cup of quinoa according to package directions.
- 8
Serve the baked salmon and roasted vegetables over a bed of cooked quinoa. Garnish with fresh chopped parsley.
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