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