Rating: 4 stars
2 Ratings
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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.

Source: EatingWell Magazine, January/February 2015

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • Toss squash, cauliflower and shallots with 2 tablespoons oil, 1/4 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.

  • 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.

  • 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 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque in the middle, 4 to 6 minutes.

  • Combine the remaining 1 tablespoon oil, lemon juice, maple syrup and 1/4 teaspoon salt in a small bowl. Serve the quinoa, salmon and vegetables drizzled with the dressing and topped with walnuts.

Tips

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 Facts

3 oz. salmon, 1 cup vegetables, 1/2 cup quinoa
499 calories; protein 31.5g; carbohydrates 46.7g; dietary fiber 8.6g; sugars 13.8g; fat 21.9g; saturated fat 3.3g; cholesterol 53mg; vitamin a iu 9927.9IU; vitamin c 64.1mg; folate 148.9mcg; calcium 139.1mg; iron 3.5mg; magnesium 149.1mg; potassium 1140.9mg; sodium 516.3mg; thiamin 0.3mg; added sugar 7g.

2 starch, 1 1/2 vegetable, 1/2 other carbohydrate 3 lean meat, 3 fat

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