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Autumn Vegetable and Herb-Crusted Salmon with Quinoa and Seasonal Vegetables
Autumn Vegetable and Herb-Crusted Salmon with Quinoa and Seasonal Vegetables

Autumn Vegetable and Herb-Crusted Salmon with Quinoa and Seasonal Vegetables
A nutritious dinner featuring salmon with a herb crust, served with quinoa and seasonal vegetables.
Autumn Vegetable and Herb-Crusted Salmon with Quinoa and Seasonal Vegetables
Ingredients:
1
Servings
  • 200
    g
    salmon fillet
  • 100
    g
    quinoa
  • 100
    g
    carrot
  • 100
    g
    broccoli
  • 2
    tbsp
    olive oil
  • 1
    tbsp
    lemon juice
  • 10
    g
    parsley
  • 5
    g
    thyme
  • 2
    clove
    garlic
  • 1
    tsp
    salt
  • 1
    tsp
    black pepper
Preparation Time: 45 minutes
Autumn Vegetable and Herb-Crusted Salmon with Quinoa and Seasonal Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Cook quinoa according to package instructions.
  3. In a bowl, mix olive oil, lemon juice, chopped parsley, thyme, minced garlic, salt, and pepper.
  4. Place salmon fillets on a baking sheet and brush with the herb mixture.
  5. Bake salmon for 15-20 minutes until cooked through.
  6. Steam carrots and broccoli until tender.
  7. Serve salmon with quinoa and steamed vegetables.
Nutrition Per Serving 600 g Per 100g
Energy 664 kcal 111 kcal
Protein 45 g 7.5 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 5 g 0.8 g
Carbohydrates 50 g 8.3 g
Fat 35 g 5.8 g
  • 200
    g
    salmon fillet
  • 100
    g
    quinoa
  • 100
    g
    carrot
  • 100
    g
    broccoli
  • 2
    tbsp
    olive oil
  • 1
    tbsp
    lemon juice
  • 10
    g
    parsley
  • 5
    g
    thyme
  • 2
    clove
    garlic
  • 1
    tsp
    salt
  • 1
    tsp
    black pepper
1
Servings
0

Preheat the oven to 200°C.

Cook quinoa according to package instructions.

In a bowl, mix olive oil, lemon juice, chopped parsley, thyme, minced garlic, salt, and pepper.

Place salmon fillets on a baking sheet and brush with the herb mixture.

Bake salmon for 15-20 minutes until cooked through.

Steam carrots and broccoli until tender.

Serve salmon with quinoa and steamed vegetables.

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