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Johnny Miller

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.