Roasted Salmon
 With Crispy Broccoli and Quinoa

roasted-salmon-crispy-broccoli-quinoa
Photo by Johnny Miller
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 640 calories
    • Fat 33 g
    • Sat Fat 3.5 g
    • Cholesterol 95 mg
    • Sodium 1030 mg
    • Protein 47 g
    • Carbohydrate 43 g
    • Sugar 6 g
    • Fiber 8 g
    • Iron 5 mg
    • Calcium 134 mg

Heat oven to 425° F with a rack positioned in the upper third. Toss the broccoli, garlic, chili, 2 tablespoons of the oil, 1 teaspoon salt, and ½ teaspoon pepper on a rimmed baking sheet. Nestle the salmon in the broccoli and season with ¼ teaspoon each salt and pepper. Roast, tossing the broccoli once, until the salmon is just opaque but still slightly pink in the center and the broccoli is crisp-tender, 15 to 20 minutes. Flake the salmon into large chunks.

Meanwhile, cook the quinoa according to package directions.

Whisk the vinegar, soy sauce, and
 the remaining 2 tablespoons of oil in a small bowl.

Ingredients

  1. Check 1 large head broccoli (about 1½ pounds), cut into small florets
  2. Check 3 cloves garlic, sliced
  3. Check 1 small red chili—halved, seeded, and thinly sliced, plus 
more for serving
  4. Check ¼ cup canola oil
  5. Check Kosher salt and black pepper
  6. Check 4 6-ounce skinless salmon fillets
  7. Check 1 cup quinoa
  8. Check 2 tablespoons rice vinegar
  9. Check 1 tablespoon soy sauce
  10. Check ¼ cup roasted peanuts, roughly chopped

Directions

  1. Heat oven to 425° F with a rack positioned in the upper third. Toss the broccoli, garlic, chili, 2 tablespoons of the oil, 1 teaspoon salt, and ½ teaspoon pepper on a rimmed baking sheet. Nestle the salmon in the broccoli and season with ¼ teaspoon each salt and pepper. Roast, tossing the broccoli once, until the salmon is just opaque but still slightly pink in the center and the broccoli is crisp-tender, 15 to 20 minutes. Flake the salmon into large chunks.
  2. Meanwhile, cook the quinoa according to package directions.
  3. Whisk the vinegar, soy sauce, and
 the remaining 2 tablespoons of oil in a small bowl.
  4. Serve the salmon and broccoli over 
the quinoa, topped with the peanuts and the soy-vinegar sauce.