Oven-Roasted Salmon and Root Vegetables

Name: Oven-Roasted Salmon and Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pound sweet potatoes (peeled, diced into 1-inch cubes); 1 pound green beans (trimmed); 3 tablespoon olive oil; 2 tablespoon balsamic vinegar; 2 clove garlic (minced); 1 teaspoon dried oregano; 0.75 teaspoon salt; 0.5 teaspoon black pepper (ground); 4 salmon fillets (6 ounce); 1.5 cup quinoa (dry, rinsed); 3 cup chicken broth (low-sodium)

Flaky salmon fillets roasted to perfection alongside sweet potatoes and crisp green beans, all coated in a tangy balsamic garlic glaze for a vibrant and nutritious meal.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $7.98/serving

Dietary

High-Fiber
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound sweet potatoes (peeled, diced into 1-inch cubes)
1 pound green beans (trimmed)
3 tablespoon olive oil
2 tablespoon balsamic vinegar
2 clove garlic (minced)
1 teaspoon dried oregano
0.75 teaspoon salt
0.5 teaspoon black pepper (ground)
4 salmon fillets (6 ounce)
1.5 cup quinoa (dry, rinsed)
3 cup chicken broth (low-sodium)

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, combine diced sweet potatoes and trimmed green beans. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, minced garlic, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour the mixture over the vegetables and toss to coat evenly.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes.
Meanwhile, prepare the quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy.
While quinoa cooks, pat the salmon fillets dry. In a small bowl, whisk together the remaining 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Brush this mixture evenly over the salmon fillets.
After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Push the vegetables to one side and place the salmon fillets on the empty side of the baking sheet. Return to the oven and roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve the roasted salmon and vegetables immediately with the fluffy quinoa. Reheat leftovers in the microwave or a gentle oven.

Notes

For quicker weeknight prep on Tuesday, you can chop the sweet potatoes and mix the balsamic-garlic marinade ahead of time. Simply toss with the green beans and roast with the salmon when ready to cook. This meal also stores and reheats very well.

Nutrition (per serving)

Calories: 610
Protein: 45.1 g
Carbohydrates: 65.8 g
Fat: 19.3 g
Fiber: 11.2 g
Sodium: 680 mg
Saturated Fat: 3 g
Sugar: 10.5 g
Cholesterol: 105 mg