This dish has become a real favorite in my kitchen. It’s simple yet feels special enough for a family gathering. Using fresh salmon and assorted vegetables, it’s a great way to enjoy a nutritious meal without too much fuss. I often make this on busy weeknights since everything cooks relatively quickly. One little tip I’ve learned is that letting the quinoa sit covered after cooking really helps the texture; it turns out so fluffy instead of gummy.
Ingredients
- 2 salmon fillets (6 ounces each)
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium head of broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- Juice of 1/2 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the quinoa under cold water to remove bitterness, then combine it with vegetable broth in a saucepan.
- Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until the quinoa absorbs the liquid.
- Remove from heat and let it sit covered for an additional five minutes, then fluff with a fork.
- In a large bowl, combine the broccoli, red bell pepper, onion, and zucchini.
- Add 1 tablespoon of olive oil, along with salt, black pepper, paprika, and garlic powder, mixing well to coat the vegetables.
- Preheat a grill pan or baking sheet over medium heat.
- Grill the vegetables for about 10-15 minutes, turning occasionally, until tender and slightly charred.
- Dry the salmon fillets with a paper towel, drizzle with remaining olive oil, and season with salt and pepper.
- Transfer the salmon to the skillet or grill and cook for 4-6 minutes on each side until golden and cooked through.
- Squeeze lemon juice over the salmon just before removing it from heat.
- Serve the cooked quinoa on a plate, topped with grilled vegetables and salmon, and garnish with parsley.
What I Notice When Cooking
- The quinoa absorbs flavors beautifully from the vegetable broth, making it a tasty base.
- Grilling the vegetables enhances their sweetness and adds a lovely smoky flavor.
- This dish looks impressive on the table, making it great for entertaining.
Small Adjustments
- Make sure to rinse the quinoa thoroughly to avoid any bitterness in the final dish.
- Keep an eye on the salmon to prevent overcooking; it can dry out quickly if left too long.
- Feel free to swap in other seasonal vegetables based on what you have on hand.
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for about 2-3 days. When reheating, I recommend using the microwave to avoid overcooking the salmon further—just a short burst of heat should do the trick.
Nutritional Notes
Roughly estimated, each serving contains around 500 calories, mainly from the salmon and quinoa, offering a balance of protein and carbs.
Grilled Salmon with Roasted Vegetables and Quinoa
