Salmon with Quinoa and Roasted Vegetables

Here’s a heart-healthy recipe for a delicious dinner:

Salmon with Quinoa and Roasted Vegetables

salmon and quinoa with roasted vegetablesIngredients:

4 salmon fillets (about 6 ounces each)
1 cup quinoa, rinsed
2 cups low-sodium vegetable broth
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 yellow squash, sliced
1 red onion, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh lemon wedges for serving

Preheat your grill to medium-high heat.

In a small saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

In a large bowl, combine the sliced bell peppers, zucchini, yellow squash, and red onion. Drizzle with olive oil and sprinkle with minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss until the vegetables are evenly coated.

Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through cooking.

While the vegetables are roasting, season the salmon fillets with salt and pepper. Grill the salmon on the preheated grill for 4-5 minutes per side, or until cooked through and flaky.

To serve, divide the cooked quinoa among plates. Top with grilled salmon fillets and roasted vegetables. Squeeze fresh lemon juice over the salmon and vegetables, if desired.

Enjoy your heart-healthy dinner!

This dish is packed with omega-3 fatty acids from the salmon, fiber and protein from the quinoa, and an array of vitamins and minerals from the colorful roasted vegetables. It’s not only delicious but also nourishing for your heart and overall well-being.

More articles »

Meet DOT.

Skip to content