Lemon Herb Baked Salmon with Quinoa and Roasted Vegetables

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Zest and juice the lemon, setting aside the juice. In a bowl, mix lemon zest, 2 tablespoons of olive oil, minced garlic, chopped dill, parsley, salt, and pepper.

3. 3

   Place salmon fillets in a baking dish. Pour the lemon herb mixture over the salmon, ensuring they are well coated. Cover and refrigerate for 20 minutes.

4. 4

   While the salmon marinates, rinse quinoa under cold water. In a saucepan, bring water to a boil. Add quinoa, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Fluff with a fork and set aside.

5. 5

   Chop zucchini, bell peppers, and red onion into bite-sized pieces. Halve the cherry tomatoes.

6. 6

   Place vegetables on a baking sheet, drizzle with the remaining tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.

7. 7

   Roast vegetables in the oven for 25 minutes or until tender.

8. 8

   After marinating, place the salmon in the oven and bake for 15-20 minutes until the fish flakes easily with a fork and has reached an internal temperature of 145°F (63°C).

9. 9

   Serve the salmon fillets over a bed of quinoa with a side of roasted vegetables, drizzling any remaining lemon juice over the top if desired.