Hands-On Time
20 Mins
Total Time
30 Mins
Yield
Serves 4
Johnny Miller

How to Make It

Step 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.

Step 2

Meanwhile, cook the quinoa according to package directions.

Step 3

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

Step 4

Serve the salmon and broccoli over 
the quinoa, topped with the peanuts and the soy-vinegar sauce.

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Ratings & Reviews

/5
Reviews
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