This baked salmon recipe packs a lot of flavor into one dish. The key is in the dressing at the end. It really brings it all together. I was also surprised how quick and easy it was to make – just a little over 45 minutes. Enjoy!
- 2 small or 1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch pieces
- 4 cups cauliflower florets
- 6 small shallots, quartered
- 3 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 1 1/4 cups water
- 3/4 cup red or white quinoa
- 1 pound wild Alaskan salmon fillet, skinned (see Tip) and cut into 4 portions
- Olive oil or canola oil cooking spray
- 3 tablespoons lemon juice
- 2 tablespoons maple syrup
- 1/4 cup chopped walnuts, toasted
This healthy salmon recipe has everything you want for a complete meal: omega-3-rich salmon, protein-packed quinoa and lots of vegetables. Drizzled with a maple-lemon dressing, this healthy quinoa dinner also makes a delicious next-day lunch.
Yield: 4 servings
- Preheat oven to 425°F.
- Toss squash, cauliflower and shallots with 2 tablespoons oil, 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once or twice, until the vegetables are tender and browned in spots, 20 to 25 minutes.
- Meanwhile, bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 12 to 15 minutes. Remove from the heat.
- When the vegetables are tender, move the vegetables to one side of the pan and place salmon in the empty spot. Coat the salmon with a thin layer of cooking spray and season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque in the middle, 4 to 6 minutes.
- Combine the remaining 1 tablespoon oil, lemon juice, maple syrup and 1/4 teaspoon salt in a small bowl. Serve the quinoa, salmon and vegetables drizzled with the dressing and topped with walnuts.
Tips & Notes
Place a salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
- Nutrition Per Serving
- fat 22 g (3 g sat, 11 g mono)
- cholesterol 53 mg
- carbohydrates 47 g
- protein 32 g
- fiber 9 g
- sodium 516 mg
- potassium 1141 mg
Nutrition Bonus: Vitamin A (199% daily value), Vitamin C (107% dv), Vitamin B12 (80% dv), Magnesium & Folate (37% dv), Potassium (33% dv), Iron (19% dv), Zinc (15% dv).
Carbohydrate Serving 3
Exchanges 2 starch, 1 1/2 vegetable, 1/2 other carbohydrate 3 lean meat, 3 fat
From EatingWell January/February 2015