Lemon-Herb Salmon & Black Bean Quinoa Bowls

Flavorful pan-seared salmon served over a bed of fluffy quinoa, with tender roasted broccoli and protein-packed black beans, all brightened with lemon and fresh herbs for a quick, wholesome meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $7.45/serving

Dietary

• High-Fiber
• High-Protein
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar

Tags

• quick
• healthy
• savory
• fresh
• roast
• sauté

Ingredients

• 1 cup quinoa (uncooked, rinsed)
• 2 cup vegetable broth
• 4 salmon fillets (6-ounce, skin on or off)
• 1 head broccoli (large, cut into florets)
• 1 can black beans (rinsed and drained)
• 1 lemon (half sliced into wedges, half juiced)
• 2 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Cook the quinoa: Combine the quinoa and vegetable broth (or water) in a small saucepan. 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. Season with 1/4 teaspoon salt.
2. While quinoa cooks, prepare salmon and broccoli: Preheat oven to 400°F (200°C). Toss the broccoli florets with 1 tablespoon of olive oil, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on a baking sheet. In a small bowl, combine the remaining 3/4 teaspoon garlic powder, 1 teaspoon dried dill, 1 teaspoon dried parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this spice mixture evenly over both sides of the salmon fillets.
3. Roast broccoli: Roast the seasoned broccoli in the preheated oven for 10-12 minutes, or until tender-crisp.
4. Sear salmon: While broccoli roasts, heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once shimmering, add the seasoned salmon fillets, skin-side down if applicable. Sear for 4-5 minutes per side, or until cooked through and easily flakes with a fork. Squeeze half of the fresh lemon juice over the cooked salmon.
5. Warm black beans: Gently warm the rinsed and drained black beans in a small saucepan or microwave for 1-2 minutes.
6. Assemble bowls: Divide the cooked quinoa among 4 serving bowls. Top each with a salmon fillet, a portion of roasted broccoli, and some warmed black beans. Serve with lemon wedges for squeezing.

Notes

Leftovers store well in an airtight container for up to 3 days. Reheat gently in the microwave or a skillet.

Nutrition (per serving)

• Calories: 640
• Protein: 46.1 g
• Carbohydrates: 51 g
• Fat: 29.2 g
• Fiber: 9.3 g
• Sodium: 750 mg
• Saturated Fat: 4.8 g
• Sugar: 1.8 g
• Cholesterol: 300 mg