Baked Salmon with Roasted Zucchini and Quinoa

Ingredients

• 4 salmon fillets, 6 oz each, skin removed
• 1 cup quinoa, rinsed and drained
• 2 cups water
• 2 medium zucchinis, sliced 1/4 inch thick
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese, for garnish
• Fresh parsley, chopped (optional)

Method

1. 1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and fluffy.
3. 3While the quinoa cooks, toss the zucchinis with the olive oil, garlic, and thyme on a separate baking sheet. Season with salt and pepper to taste.
4. 4Bake the zucchini for 12-15 minutes, or until tender and lightly browned.
5. 5Season the salmon fillets with salt and pepper on both sides.
6. 6Transfer the salmon to a baking sheet lined with parchment paper and bake for 8-12 minutes, or until cooked through and flaking easily with a fork.
7. 7Stir the cooked quinoa with the remaining 1 tablespoon olive oil. Serve the salmon topped with roasted zucchini and a dollop of quinoa. Sprinkle with Parmesan cheese and garnish with parsley, if desired.

Nutrition per serving