This super-simple and delicious recipe is going to be one of your favorites for years to come. The trinity of lemon-garlic-heat brings out the best in the roasted salmon, broccoli, and cauliflower, all served on a bed of quinoa. Healthy, tasty, easy - what's not to like? You'll be eating good in no time.
While oven is heating up, start the quinoa. Combine 2 parts water with 1 part quinoa, bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Grab a baking tray, line with tinfoil or parchment paper (optional, but makes cleanup easier), and lightly coat with oil
Chop the broccoli and cauliflower into bite-sized florets (scroll down for how-to videos)
Place the chopped veggies and salmon skin-side down on the baking tray. Coat with olive oil, salt+pepper, garlic powder, red pepper flakes, and any other spices calling your name
Cook in the oven for about 12-15 minutes. The salmon is done when it flakes easily with a fork, and the veggies are done when they are golden brown. If necessary, feel free to let the veggies cook a little extra longer after you take the salmon out.
Plate the quinoa, veggies, and salmon together and finish with a big squeeze of fresh lemon. A little soy sauce on the quinoa and veggies can do wonders, and if you like things extra spicy, a little sriracha will work great. Enjoy!
Tips & Tricks
Don't be afraid to cook extra quinoa! It keeps great in the fridge and is the perfect base for a quick meal or snack.
For super flavorful quinoa, use broth instead of water for cooking. Any type of broth will work - beef, chicken, veggie. You can use all broth, but we find equal parts broth and water usually works best. So if you're cooking 1 cup of quinoa, use 1 cup of broth and 1 cup of water. We also love putting a bit of butter and salt in there, and a little garlic powder never hurt any one.
If you like your veggies extra crispy, feel free to let them cook a little longer after you take out the salmon.
How to Chop Broccoli
How to Chop a Cauliflower
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