35 minutes
2 servings
Zesty Lemon Herb Salmon with Garden Veggie Medley
A flavorful and nutritious meal featuring succulent herb-infused salmon and a vibrant mix of garden vegetables, perfect for a satisfying and healthy dinner.
Ingredients
- 8 oz salmon fillet (skinless, divided into two 4 oz portions)
- 1 tablespoon olive oil
- 1 lemon (juiced and zested)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1 cup cherry tomatoes (halved)
- 1 zucchini (sliced)
- 1/2 cup quinoa
- 1/4 avocado (sliced for garnish)
- Fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1/2 tablespoon olive oil, lemon juice, lemon zest, garlic powder, dried thyme, salt, and pepper. Let it marinate while preparing the vegetables.
- In a bowl, toss broccoli, mushrooms, cherry tomatoes, and zucchini with remaining olive oil, salt, and pepper.
- Spread the veggies around the salmon on the baking sheet.
- Bake in the oven for 20-25 minutes or until the salmon is cooked through and flakes easily with a fork and the vegetables are tender.
- While baking, rinse quinoa under cold water, then cook in a pot with 1 cup of water. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes until fluffy.
- Plate the salmon alongside the roasted vegetables and quinoa. Garnish with sliced avocado and fresh parsley before serving.
Nutritional Information
High protein, rich in omega-3s, low carb