1 large head broccoli (about 1½ pounds), cut into small florets
3 cloves garlic, sliced
1 small red chili—halved, seeded, and thinly sliced, plus more for serving
¼ cup canola oil
Kosher salt and black pepper
4 6-ounce skinless salmon fillets
1 cup quinoa
2 tablespoons rice vinegar
1 tablespoon soy sauce
¼ cup roasted peanuts, roughly chopped
Sat fat 3.5g
How to Make It
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.
Serve the salmon and broccoli over the quinoa, topped with the peanuts and the soy-vinegar sauce.
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