Salmon with Roasted Vegetables & Quinoa

Salmon with Roasted Vegetables & Quinoa

2 Reviews
From: EatingWell Magazine, January/February 2015

This healthy salmon recipe has everything you want for a complete meal: omega-3-rich salmon, protein-packed quinoa and lots of vegetables. Drizzled with a maple-lemon dressing, this healthy quinoa dinner also makes a delicious next-day lunch.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 small or 1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch pieces
  • 4 cups cauliflower florets
  • 6 small shallots, quartered
  • 3 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1¼ cups water
  • ¾ cup red or white quinoa
  • 1 pound wild Alaskan salmon fillet, skinned (see Tip) and cut into 4 portions
  • Olive oil or canola oil cooking spray
  • 3 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • ¼ cup chopped walnuts, toasted

Preparation

  • Active

  • Ready In

  1. Preheat oven to 425°F.
  2. Toss squash, cauliflower and shallots with 2 tablespoons oil, ¼ teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once or twice, until the vegetables are tender and browned in spots, 20 to 25 minutes.
  3. Meanwhile, bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 12 to 15 minutes. Remove from the heat.
  4. When the vegetables are tender, move the vegetables to one side of the pan and place salmon in the empty spot. Coat the salmon with a thin layer of cooking spray and season with ¼ teaspoon each salt and pepper. Roast until the salmon is opaque in the middle, 4 to 6 minutes.
  5. Combine the remaining 1 tablespoon oil, lemon juice, maple syrup and ¼ teaspoon salt in a small bowl. Serve the quinoa, salmon and vegetables drizzled with the dressing and topped with walnuts.
  • Place a salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 3 oz. salmon, 1 cup vegetables, ½ cup quinoa
  • Per serving: 499 calories; 22 g fat(3 g sat); 9 g fiber; 47 g carbohydrates; 32 g protein; 149 mcg folate; 53 mg cholesterol; 14 g sugars; 7 g added sugars; 9,928 IU vitamin A; 64 mg vitamin C; 139 mg calcium; 3 mg iron; 516 mg sodium; 1,141 mg potassium
  • Nutrition Bonus: Vitamin A (199% daily value), Vitamin C (107% dv), Folate (37% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1½ vegetable, ½ other carbohydrate 3 lean meat, 3 fat

Reviews 2

January 26, 2016
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By: canonri
Delicious Salmon We enjoyed the Salmon and Cauliflower however the Quinoa wasn't really to our liking. We prefer brown rice with the dish. Its still low in calories but really brings the dish together for my family.
January 17, 2015
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By: Karin Anderson
Great combination of flavors This dinner was very easy to prepare - fish and vegetables are simply baked in the oven. I recommend transferring the roasted vegetables to a plate, when they are done, instead of leaving them on the baking sheet, when the salmon is added, otherwise they will certainly burn. I also turned the oven to broil at the end of the cooking so that the salmon was a bit browned on top. We especially loved the combination of roasted cauliflower, and squash, the lemon-maple drizzling and the walnuts finished the dish off nicely. Pros: Easy to prepare Cons: None