Mediterranean Herb-Crusted Salmon with Quinoa and Roasted Vegetables
A delightful herb-crusted salmon paired with nutty quinoa and a medley of roasted vegetables, delivering vibrant Mediterranean flavors.
20 min
Prep
45 min
Cook
4
Serves
550
Calories
Macros · per serving
40g protein
35g carbs
30g fat
Ingredients
For 4 servings
- 4 salmon fillet
- 1 cup quinoa
- 2 zucchini
- 1 red bell pepper
- 1 eggplant
- 1 cup cherry tomatoes
- 4 tablespoon olive oil
- 2 tablespoon fresh parsley
- 2 tablespoon fresh dill
- 2 clove garlic
- 1 lemon
- salt — to taste
- black pepper — to taste
- 100 gram feta cheese
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Rinse the quinoa under cold water and cook according to package instructions.
- 3
Cut the zucchini, red bell pepper, and eggplant into bite-sized pieces.
- 4
Place the cut vegetables and cherry tomatoes on a baking sheet.
- 5
Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
- 6
Roast the vegetables in the oven for 25-30 minutes, or until tender and slightly charred.
- 7
Meanwhile, chop the fresh parsley and dill finely.
- 8
Mince the garlic cloves.
- 9
In a small bowl, combine the herbs, garlic, and 2 tablespoons of olive oil.
- 10
Season the salmon fillets with salt and pepper.
- 11
Spread the herb mixture evenly over the top of the salmon fillets.
- 12
Place the salmon fillets on a parchment-lined baking sheet.
- 13
Bake the salmon in the oven for 15-20 minutes, or until cooked through and flaky.
- 14
Slice the lemon into wedges for serving.
- 15
Once the quinoa is cooked, fluff it with a fork and season with salt and pepper.
- 16
Serve the baked salmon with a portion of quinoa, a serving of roasted vegetables, and a lemon wedge on the side.
- 17
Crumble feta cheese over the vegetables just before serving.
Cook it this week.
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