35 minutes
2 servings
Zesty Lemon Herb Salmon with Veggie Quinoa Medley
A vibrant and nutritious dish featuring zesty lemon and herb-seasoned salmon, served with a colorful medley of kale, cherry tomatoes, and quinoa. This meal is rich in omega-3s and packed with fiber, making it perfect for a healthy weight loss plan.
Ingredients
- 8 oz salmon fillet
- 1 tablespoon olive oil (EVOO)
- 1 lemon (zested and juiced)
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 1 cup kale, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup quinoa, rinsed
- 1 cup water
- 1/4 cup red onion, finely chopped
- 1/4 avocado, sliced
- 1 garlic clove, minced
Instructions
- 1. Preheat oven to 400°F (200°C).
- 2. In a small bowl, combine the olive oil, lemon zest, lemon juice, thyme, salt, and pepper.
- 3. Place the salmon fillet on a baking sheet lined with parchment paper. Brush the lemon herb mixture over the salmon.
- 4. Bake the salmon for 15 minutes or until cooked through and flaky.
- 5. While the salmon is baking, bring 1 cup of water to a boil in a small saucepan. Add the quinoa, cover, and reduce heat to a simmer. Cook for 15 minutes until the quinoa is tender and water is absorbed.
- 6. In a large skillet, sauté the red onion and garlic in a bit of olive oil over medium heat until fragrant. Add the kale and cherry tomatoes, cooking until the kale is wilted and tomatoes are softened.
- 7. Combine the cooked quinoa with the sautéed vegetables in a large bowl, mixing well.
- 8. Plate the veggie quinoa medley and top with the baked salmon fillet. Garnish with avocado slices and extra lemon wedges if desired.
Nutritional Information
High protein, rich in omega-3s, low carb