Lemon-Herb Roasted Salmon

Name: Lemon-Herb Roasted Salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound salmon fillets (skin on or off); 2 tablespoon olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon dried dill; 0.5 teaspoon garlic powder; 1.25 teaspoon salt; 0.5 teaspoon black pepper; 1 lemon (thinly sliced); 1.5 cup quinoa (rinsed); 3 cup vegetable broth; 1 head broccoli (cut into florets)

Flaky, tender salmon fillets infused with zesty lemon and aromatic herbs, perfectly roasted alongside fluffy quinoa pilaf and crisp-tender broccoli florets.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 6
Cuisine: Mediterranean
Difficulty: Easy
Cost: $6.60/serving

Dietary

Gluten-Free
Dairy-Free
Pescatarian
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein
Kosher
Halal

Ingredients

1.5 pound salmon fillets (skin on or off)
2 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried dill
0.5 teaspoon garlic powder
1.25 teaspoon salt
0.5 teaspoon black pepper
1 lemon (thinly sliced)
1.5 cup quinoa (rinsed)
3 cup vegetable broth
1 head broccoli (cut into florets)

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Place the salmon fillets on one side of the prepared baking sheet. In a small bowl, whisk together 1 tablespoon olive oil, fresh lemon juice, dried dill, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Brush this mixture evenly over the salmon fillets.
In a medium saucepan, combine the rinsed quinoa and low-sodium vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
While the quinoa cooks, toss the broccoli florets with 1 tablespoon olive oil and 1/2 teaspoon salt. Place them on the other side of the baking sheet with the salmon.
Roast the salmon and broccoli for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is crisp-tender.
Fluff the quinoa with a fork and season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Serve the roasted salmon and broccoli alongside the quinoa pilaf. Garnish with fresh lemon slices, if desired.

Notes

Ensure quinoa is well-rinsed before cooking to remove any bitterness. Leftover salmon is delicious flaked into a salad.

Nutrition (per serving)

Calories: 470
Protein: 42.1 g
Carbohydrates: 38.5 g
Fat: 18.2 g
Fiber: 7.3 g
Sodium: 710 mg
Saturated Fat: 3.2 g
Sugar: 4.1 g
Cholesterol: 75 mg