Mediterranean Baked Salmon with Roasted Vegetables and Lemon-Herb Quinoa

Ingredients

• 2 salmon fillets (6-8 ounces each)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1/2 red onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 400°F (200°C).
2. In a baking dish, combine cherry tomatoes, zucchini, red bell pepper, and red onion. Drizzle with 1 tablespoon olive oil, salt, pepper, and garlic powder. Toss to coat.
3. Place the vegetables in the oven and roast for 15 minutes.
4. While vegetables are roasting, prepare the quinoa. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
5. Fluff the cooked quinoa with a fork and stir in lemon juice, oregano, thyme, and remaining olive oil.
6. Season salmon fillets with salt and pepper.
7. After the vegetables have roasted for 15 minutes, add the salmon fillets to the baking dish alongside the vegetables.
8. Bake for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
9. Serve the baked salmon with roasted vegetables and lemon-herb quinoa. Garnish with fresh parsley.