Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 1 large red bell pepper, cored, seeded, and chopped (approx. 200g)
  • 1 large yellow bell pepper, cored, seeded, and chopped (approx. 200g)
  • 1 red onion, thinly sliced (approx. 150g)
  • 1 cup (150g) cherry tomatoes, halved
  • 1 zucchini, chopped (approx. 200g)
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Lemon wedges, for serving
  • 1 cup (185g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth (low sodium preferred)

Instructions:

  1. Preheat oven to 400°F (200°C). In a large bowl, toss the chopped bell peppers, red onion, cherry tomatoes, and zucchini with olive oil, minced garlic, oregano, basil, salt, and pepper.
  2. Spread the vegetables evenly on the baking sheet.
  3. Place the salmon fillets on top of the vegetables, skin-side down (if using skin-on). Drizzle a little olive oil over the salmon and season with salt and pepper.
  4. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender. The internal temperature of the salmon should reach 145°F (63°C).
  5. While the salmon and vegetables are baking, combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
  6. Fluff the cooked quinoa with a fork. Serve the baked salmon and roasted vegetables over a bed of quinoa. Garnish with lemon wedges.