Grilled salmon fillet served on a bed of mixed vegetables and salad in a black bowl.

Sheet Pan Salmon with Quinoa & Roasted Veggies

A quick, balanced dinner packed with protein, fiber, and flavor

Ingredients (Serves 2):

  • 2 salmon fillets (4–6 oz each), preferably wild caught

  • 1 cup quinoa, rinsed

  • 2 cups vegetable or chicken broth

  • 1 cup broccoli florets

  • 1/2 cup cherry tomatoes, cut in half

  • 1 cup diced bell peppers

  • 1 small zucchini, sliced

  • 1 tbsp olive or avocado oil

  • 1 tsp garlic powder

  • 1 tsp paprika

  • Salt and pepper to taste

  • Lemon wedges, for serving

Instructions:

  1. Preheat oven to 400°F .

  2. Prepare the quinoa: In a medium pot, combine quinoa and broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, until liquid is absorbed. Fluff with a fork and set aside.

  3. Prep the veggies: Toss broccoli, bell peppers, tomatoes, and zucchini with olive oil, garlic powder, paprika, salt, and pepper. Spread on a sheet pan.

  4. Roast veggies: Bake for 10 minutes, then remove from oven and push veggies to the sides. Place salmon fillets in the center of the pan, seasoned with a pinch of salt and pepper.

  5. Bake together: Return pan to oven and roast another 12–15 minutes, until salmon is cooked through and veggies are tender.

  6. Serve: Divide quinoa onto plates, top with roasted veggies and salmon. Squeeze fresh lemon over the top.

Optional Tips:

  • Add a drizzle of olive oil or a sprinkle of fresh herbs like parsley or dill before serving.

  • Swap vegetables seasonally

Super Simple Chicken Soup

This soup recipe can be pulled together in just minutes on a weeknight.

Ingredients (Serves 4-6)

  • 1 tbsp olive oil (or avocado oil)

  • 1 medium yellow onion, diced (about 1 cup)

  • 2–3 medium carrots, sliced (about 1½ cups)

  • 2 celery stalks, sliced (about 1 cup)

  • 2 cloves garlic, minced

  • 6 cups chicken broth 

  • 2–3 cups cooked rotisserie chicken, shredded or chopped

  • 1 tsp salt 

  • ½ tsp black pepper

  • ½ tsp dried thyme

  • Optional ½–2 cups egg noodles or pasta

  • Optional ¼ cup fresh parsley, finely chopped

  • Optional squeeze of lemon at serving

Instructions

  1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes, stirring occasionally, until softened but not browned. Add garlic and cook 30 seconds until fragrant.

  2. Build the broth: Pour in broth or bone broth. Add salt, pepper, thyme/oregano, and bay leaf if using. Bring to a gentle boil, then reduce to a simmer.

  3. Add chicken: Stir in shredded rotisserie chicken. Simmer uncovered for 10–15 minutes to let flavors mingle.

  4. Optional noodle: If using noodles, add them during the last 8–10 minutes of cooking (or according to package directions). Stir occasionally so they don’t clump or stick.

  5. Finish: Stir in fresh parsley. Taste and adjust salt and pepper. Add a squeeze of lemon if desired.

  6. Serve: Ladle into bowls and enjoy immediately or store for later.

Storage Tips:

  • Refrigerates well for 3–4 days

  • Freezes best without noodles (add fresh noodles when reheating)

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