A healthy and flavorful dish featuring salmon fillets coated in a fresh herb mixture, baked to perfection and served with a side of fluffy quinoa and roasted seasonal vegetables.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup broccoli florets
• 1 cup carrot slices
• 1/2 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

Method

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the olive oil, parsley, dill, lemon juice, garlic powder, salt, and pepper to create the herb mixture.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Spread the herb mixture evenly over the top of each salmon fillet.
5. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 min or until the quinoa is fluffy.
6. While the quinoa is cooking, toss the broccoli, carrots, and cherry tomatoes with a little olive oil, salt, and pepper, then spread them around the salmon on the baking sheet.
7. Bake the salmon and vegetables in the preheated oven for 20-25 min, or until the salmon flakes easily with a fork and the vegetables are tender.
8. Fluff the quinoa with a fork and serve alongside the baked salmon and vegetables.

Notes

• Feel free to substitute any seasonal vegetables you prefer or have on hand.
• For a spicier kick, add a pinch of red pepper flakes to the herb mixture.