Herb-Crusted Salmon with Quinoa and Roasted Vegetables

American · Year-round · 90 min · Serves 4 · By The Lesapor Kitchen

This advanced recipe is perfect for meal prep enthusiasts looking for a nutritious and delicious dinner option. With an herb-crusted salmon, protein-packed quinoa, and a medley of roasted vegetables, it's a complete meal you can prepare in advance and enjoy throughout the week.

Ingredients

• 4 salmon fillets, about 6 ounces each
• 2 tablespoons Dijon mustard
• 1/4 cup panko breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2 teaspoons lemon zest
• 1 tablespoon olive oil
• 2 cups quinoa
• 4 cups vegetable broth
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Method

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together the panko breadcrumbs, parsley, dill, lemon zest, and 1 tablespoon of olive oil.
3. Place the salmon fillets on the prepared baking sheet. Brush each fillet with Dijon mustard, then press the breadcrumb mixture evenly onto the top of each fillet.
4. Bake the salmon in the preheated oven for 15-20 minutes or until the crust is golden brown and the salmon is cooked through.
5. While the salmon is baking, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cook covered for about 15 minutes or until the liquid is absorbed.
6. In a large bowl, toss the chopped red bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, salt, and pepper.
7. Spread the vegetables on a separate baking sheet and roast in the oven for 20-25 minutes, until tender and slightly caramelized.
8. To serve, place a portion of quinoa on each plate, top with a salmon fillet, and add a generous serving of roasted vegetables.