Preparation Time:
30 min
Difficulty:
Novice
Ingredients:
- 800g of salmon fillets
- 2 tablespoons of olive oil
- 1 tablespoon of fresh lemon juice
- 2 teaspoons of dried oregano
- 2 teaspoons of dried thyme
- 1 teaspoon of garlic powder
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 200g of quinoa
- 600ml of vegetable broth
- 200g of cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, finely chopped
- 100g of fresh parsley, chopped
Kitchen Tools Needed:
- baking sheet
- mixing bowl
- whisk
- knife
- cutting board
Instructions:
- Preheat the oven to 200°C (400°F).
- In a small bowl, mix olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper to create a marinade.
- Place the salmon fillets on a baking sheet and brush the marinade over them evenly.
- Bake the salmon in the preheated oven for 15-20 minutes until cooked through and flaky.
- Meanwhile, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth, bring to a boil.
- Reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed.
- In a large mixing bowl, combine the cooked quinoa with cherry tomatoes, cucumber, red onion, and parsley, and toss gently to mix.
- Serve the baked salmon fillets on a plate with a generous scoop of quinoa salad on the side.
Macros:
- Total Calories: 530kcal
- Carbs: 35g
- Proteins: 45g
- Fats: 20g
