Salmon Fillet with Roasted Vegetables and Quinoa

(~520 kcal)

Protein: ~36 g

Fat: ~18,5 g

Carbs: ~42,5 g

Ingredients (1 serving):

50 g (5.3 oz) salmon fillet

1 tsp olive oil

100 g mixed vegetables (e.g. zucchini, bell pepper, red onion, cherry tomatoes)

70 g cooked quinoa (approx. 30 g uncooked)

Salt, pepper, lemon juice

Optional: garlic, herbs (e.g. thyme, rosemary), chili flakes

Preparation:

1. Preheat the oven to 200 °C (390 °F).
2. Spread the vegetables on a baking tray, drizzle with olive oil, and season with salt, pepper, and optional herbs. Roast for 20–25 minutes.
3. While the veggies roast, season the salmon with salt, pepper, and lemon juice. Optionally top with garlic or fresh herbs.
4. After 10 minutes, add the salmon to the tray (or use a separate tray). Bake for 12–15 minutes, depending on thickness.
5. Cook quinoa according to package instructions (2:1 water-to-quinoa ratio, simmer ~15 minutes).
6. Serve the roasted vegetables and quinoa with the baked salmon on top.