Herb-Crusted Baked Salmon with Quinoa and Roasted Vegetables

Elevate your dinner with this wholesome and vibrant meal. Tender salmon fillets, coated in a fragrant herb crust, are baked to perfection and paired with fluffy quinoa and a medley of roasted vegetables. This recipe not only promises a burst of fresh flavors but also delivers a balanced and nourishing meal that’s easy to prepare. Enjoy a satisfying, healthful dinner that makes you feel great from the inside out!

Ingredients:

For the Herb-Crusted Baked Salmon:

• 4 salmon fillets (6 oz each)
• 1/2 cup breadcrumbs (preferably whole wheat)
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 lemon, zest and juice
• Salt and pepper to taste

For the Quinoa:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1/2 tsp salt

For the Roasted Vegetables:

• 1 cup baby carrots
• 1 cup broccoli florets
• 1 cup bell peppers, chopped (red, yellow, or orange)
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Prepare the Salmon:
   • Preheat your oven to 400°F (200°C).
   • In a bowl, mix the breadcrumbs, Parmesan cheese, parsley, dill, thyme, minced garlic, and olive oil.
   • Place the salmon fillets on a baking sheet lined with parchment paper.
   • Season the salmon with salt and pepper, then spread a layer of the herb mixture over each fillet.
   • Drizzle the lemon juice over the top and sprinkle with lemon zest.
   • Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
2. Cook the Quinoa:
   • Rinse the quinoa under cold water.
   • In a medium saucepan, bring the water or vegetable broth to a boil.
   • Add the quinoa and salt, then reduce heat to low.
   • Cover and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
   • Fluff with a fork before serving.
3. Roast the Vegetables:
   • While the salmon is baking, toss the baby carrots, broccoli florets, and bell peppers with olive oil, dried oregano, dried basil, salt, and pepper.
   • Spread the vegetables on a baking sheet.
   • Roast in the oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

Preparing Time:

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes (overlapping cooking times for salmon, quinoa, and vegetables)

Cooking Time:

• Salmon: 12-15 minutes
• Quinoa: 15 minutes
• Vegetables: 20-25 minutes

Serving:

• Serves 4

Notes:

• You can substitute the vegetables with your favorites or whatever you have on hand.
• For extra flavor, consider adding a squeeze of fresh lemon juice over the roasted vegetables before serving.
• Make sure not to overcook the salmon to keep it moist and tender.