One-Pan Salmon with Roasted Veggies and Quinoa Recipe Crispy salmon fillets rest on a bed of roasted sweet potatoes, cauliflower, and broccoli, paired with fluffy quinoa and a refreshing lemon-kale salad. This nourishing and easy-to-prepare dish is both delicious and packed with nutrients.
Cost: $$ healthy easy dinner seafood one pan gluten-free Steps Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. On the baking sheet, toss the diced sweet potato, cauliflower florets, and broccoli florets with 1 tbsp of olive oil, salt, pepper, paprika, and garlic powder. Spread out the vegetables in a single layer and roast in the oven for 25-30 minutes, turning halfway through. While the vegetables are roasting, cook the quinoa according to package instructions. Rub the salmon fillets with the remaining olive oil and sprinkle with salt, pepper, and dried thyme. During the last 12-15 minutes of vegetable roasting, add the salmon fillets to the baking sheet, skin side down, and continue roasting until the salmon is cooked through. In a bowl, massage the chopped kale with a squeeze of fresh lemon juice and a pinch of salt until it starts to soften. Once the vegetables and salmon are done, serve them over the cooked quinoa and top with the lemon-kale salad and chopped nuts. Get recipes made for you on the Simmer app. Download for iOS Download for Android 