Rating: 4 stars
26 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2


Credit: Johnny Miller

Recipe Summary test

20 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

640 calories; fat 33g; saturated fat 3.5g; cholesterol 95mg; sodium 1030mg; protein 47g; carbohydrates 43g; sugars 6g; fiber 8g; iron 5mg; calcium 134mg.