Roasted Salmon with Quinoa and Vegetables
Salmon to me is the easiest and most accessible fish you can purchase and cook. It is readily available, not too expensive and easy to put out some flavor. This recipe packs a punch when it comes to flavor, textures, health benefits. The lemon sauce gives it an elevated level of freshness, while the vegetables are making to make your heart healthy. I know that there are seemingly a lot of steps in preparation of this dish. But it is all very easy and this recipe is great for 2 nights worth of eating, for 2 people, or even meal prepping. So when you can get two delicious and good for you meals for one days work, it is totally worth it. This Roasted Salmon with Quinoa and Vegetables is sure to become a favorite.
Quinoa, rinsed, 1 cup
Water, 2 cups
Kosher salt, 1 teaspoon
Black pepper, 1/4 teaspoon
Turmeric, ground, ¼ teaspoon
Ginger, ground, 1/4 teaspoon
Granulated garlic, 1/4 teaspoon
Butter, unsalted, 1 tablespoon
All purpose flour, 1 tablespoon
Chicken stock, no sodium, 1 cup
Juice of lemon, 1-2 each
Dry oregano, 1/4 teaspoon
Kosher salt, ¼ teaspoon
Black Pepper, to taste
Avocado oil, 2 tablespoons
Salmon filet, skinless, 2 pounds or 4 filets
Kosher salt, as needed
Black pepper, as needed and for garnish
Fresh Basil, finely chopped, for garnish if desired
Avocado Oil, 2 tablespoons
Sweet potatoes, peeled, cubed small, 1 cup
Red onion, chopped small, 1/4 cup
Red pepper, chopped small, 1/2 cup
Baby bella mushrooms, quarted, 1 cups
Zucchini, cubed small, 1/2 cup
Fresh garlic, finely chopped, 2 cloves
Kosher salt, as needed
Black pepper, as needed
Turmeric, ground, ¼ teaspoon
Fresh thyme, finely chopped, 1 tablespoon
Fresh basil, finely chopped, 2 teaspoons
Lets Get Cooking:
Preheat the oven to 375 degrees.
Prepare quinoa: Measure 1 cup of quinoa and rinse until water runs clear. Add to a small sauce pot with two cups of water, salt and pepper. Bring to a light simmer, cover and allow to simmer for 15 minutes, until each grain spirals. Remove from heat, stir in turmeric, ginger and granulated garlic, cover and set aside until needed.
Prepare lemon sauce: In a small pan or sauce pot, melt the unsalted butter over a medium heat and stir in the flour.Allow to gently simmer for about 1 minute, stirring frequently.
Then add the chicken stock, juice of a lemon, oregano, salt and pepper. Allow the sauce to come to a gentle simmer and thicken to desired consistency. Taste and add more lemon juice, salt and pepper if desired. Once you are happy with it, set aside covered.
Prepare the salmon: Pat salmon as dry as possible, then season with salt and pepper on both sides. In a large oven safe skillet pan, heat the oil over a medium-high heat. Once the oil in hot, place the salmon filets in the pan, one at a time, making sure they do not stick. Once all filets are in the pan, allow to cook for about 3 minutes on the first side. Carefully flip over then place the entire pan into the oven. Allow the salmon to cook for about 10 minutes until cooked through and flaky. If you want to take a temperature, I find that a 140 degrees salmon on the thickest part should be cooked through. Carefully remove the pan from the oven and set on stove.
While the salmon is in the oven prepare the vegetable mix: In a large skillet pan, heat the avocado oil over a medium heat, toss in the sweet potatoes with a sprinkle of light salt and pepper. Allow the sweet potatoes to cook, stirring frequently, for about 3-4 minutes until they begin to soften. Then add red onion and peppers, tossing to incorporate. Cook for 1 minute, then add mushrooms, toss and cook for 1 minute. Finally add in the zucchini, fresh garlic, turmeric, fresh herbs and sprinkle with salt and pepper. Continue to cook all the vegetables, stirring frequently until the everything is cooked through and soft. Taste and season with more salt and pepper as desired.
Plating: In a bowl or plate, scoop the quinoa, then top with vegetables, a piece of salmon and drizzle desired amount of sauce over top. Sprinkle finely chopped fresh basil and cracked black pepper over top if desired.
Chef’s Tips:This is an excellent meal prep dish. If you preparing the dish for later. Plate as stated in a microwavable container and heat for 2 minutes, giving it a little shake every 30 seconds.
Chef’s Substitutions:Swap out the fresh thyme for ½ teaspoon of dry and a srinkle of dry basil for the fresh. I would never recommend swapping out the fresh basil for dry but in a pinch you can certainly do it.
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If you are looking for another healthy option for lunch or dinner, check out my recipe for a Fetaberry Salad.
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Check out my recipe for Citrus Avocado Toast if you are a avocado lover like me.
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