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Home Gezonde zalm met quinoa en geroosterde groenten

Healthy Salmon Quinoa Quick Gluten-free Protein-rich Main course

Salmon is one of the most versatile fish you can use in the kitchen. Full of omega-3, protein and flavor. Combine it with quinoa and roasted vegetables, and you have a meal that makes you feel really good. No complicated techniques, no strange ingredients. Just tasty food that’s also good for you.

x_ckl_recipe_markerHealthy salmon with quinoa and roasted vegetables A healthy meal with juicy salmon fillet, nutty quinoa and roasted vegetables. Exactly what you need for a nutritious evening. How to make healthy salmon with quinoa and roasted vegetables? Main course Mediterranean 2 people 10 min 20 min 5 min 37 min

Preheat the oven to 200°C (180°C fan).
Rinse the quinoa under cold water and cook it in 180 ml vegetable broth for 12 to 15 minutes over low heat until all the liquid is absorbed. Turn off the heat and let it rest for 5 minutes with the lid on.
Cut the zucchini, bell pepper and red onion into even pieces. Place them on a baking sheet, drizzle with olive oil and season with salt, pepper and smoked paprika. Roast for 20 minutes in the oven until the vegetables are tender and lightly golden.
Pat the salmon fillets dry with kitchen paper. Rub them with a little olive oil, lemon juice, garlic, salt and pepper.
Heat a frying pan over medium heat. Place the salmon fillets skin-side down in the pan. Cook 3 to 4 minutes until the skin is crispy, flip the salmon and cook another 2 to 3 minutes until the salmon is just cooked through.
Spoon the quinoa onto plates, top with the roasted vegetables and place the salmon fillet on top. Garnish with fresh parsley and a lemon wedge.

Healthy Salmon Quinoa Quick Gluten-free Protein-rich Main course 2 salmon fillets (about 150 g each) 150 g quinoa 180 ml vegetable broth 1 zucchini 1 red bell pepper 1 red onion 2 tablespoons olive oil 1 clove garlic (finely grated) 1 teaspoon smoked paprika Juice of 1/2 lemon Salt and pepper to taste Fresh parsley for garnish Lemon slices for garnish Frying pan Baking sheet Saucepan with lid Cutting board Sharp knife Spatula Chopping Board chopping-board Frying Pan frying-pan Sauce pan saucepan Knives knives Cookinglife Pancake Pan ProForge - ø 28 cm - ceramic non-stick coating - PFAS-free Cookinglife Pannenkoekenpan Namture Acacia Cutting Board L - 33 x 24 cm - Wooden Prep & Serving Board Namture Snijplank Blackwell Knife Set (Chef's knife + vegetable knife + office knive) ) - Japanese style - 67 layers damask steel - VG10 - 3 piece Blackwell Messenset Poke Bowl Tuna foodies-poke-bowl-tonijn Poke bowl met zalm foodies-poke-bowl-met-zalm Broccoli stamppot met pittige tonijn foodies-broccolistamppot-met-pittige-tonijn Gevulde paprika's met quinoa, zwarte bonen en avocadocrème foodies-gevulde-paprika-s-met-quinoa-zwarte-bonen-en-avocadocreme

Recipe

Healthy salmon with quinoa and roasted vegetables

A healthy meal with juicy salmon fillet, nutty quinoa and roasted vegetables. Exactly what you need for a nutritious evening.

Course	Main course
Kitchen	Mediterranean
Servings	2 people

Preparation time

Preparation time	10 min
Time in oven	20 min
Stiffen up min.	5 min
Total	37 min

Equipment

Frying pan
Baking sheet
Saucepan with lid
Cutting board
Sharp knife
Spatula

Ingredients

2 salmon fillets (about 150 g each)
150 g quinoa
180 ml vegetable broth
1 zucchini
1 red bell pepper
1 red onion
2 tablespoons olive oil
1 clove garlic (finely grated)
1 teaspoon smoked paprika
Juice of 1/2 lemon
Salt and pepper to taste
Fresh parsley for garnish
Lemon slices for garnish

How to make healthy salmon with quinoa and roasted vegetables?

Preheat the oven to 200°C (180°C fan).
Rinse the quinoa under cold water and cook it in 180 ml vegetable broth for 12 to 15 minutes over low heat until all the liquid is absorbed. Turn off the heat and let it rest for 5 minutes with the lid on.
Cut the zucchini, bell pepper and red onion into even pieces. Place them on a baking sheet, drizzle with olive oil and season with salt, pepper and smoked paprika. Roast for 20 minutes in the oven until the vegetables are tender and lightly golden.
Pat the salmon fillets dry with kitchen paper. Rub them with a little olive oil, lemon juice, garlic, salt and pepper.
Heat a frying pan over medium heat. Place the salmon fillets skin-side down in the pan. Cook 3 to 4 minutes until the skin is crispy, flip the salmon and cook another 2 to 3 minutes until the salmon is just cooked through.
Spoon the quinoa onto plates, top with the roasted vegetables and place the salmon fillet on top. Garnish with fresh parsley and a lemon wedge.

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A good frying pan makes all the difference when cooking salmon. You want an evenly crispy skin without the fish sticking. Choose a pan with good heat distribution, and you'll get a perfect result every time. That's not a luxury, that's smart cooking.

This dish is also very easy to adapt. Swap the vegetables for whatever you have in your fridge, or add a spoonful of hummus for extra creaminess. Cooking doesn't have to be complicated to be delicious. Just taste, enjoy and eat together.

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