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Bowl of salmon and quinoa with roasted broccoli, carrots, and greens on wooden table

Salmon and Quinoa Bowl with Roasted Vegetables

A healthy and balanced meal featuring roasted salmon, quinoa, and roasted vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: dinner
Cuisine: international
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 2 salmon fillets skin-on or skinless
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Quinoa
  • 1 cup quinoa rinsed
  • 2 cups water
  • 1/4 tsp salt
For the Roasted Vegetables
  • 1 cup broccoli florets
  • 1 cup carrots sliced
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Baking sheet
  • Medium saucepan

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the broccoli and carrots with olive oil, salt, and pepper. Spread them on one side of the baking sheet.
  3. Place the salmon fillets on the other side of the baking sheet. Drizzle with olive oil and season with salt and pepper.
  4. Roast in the oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.
  5. While the salmon and vegetables roast, cook the quinoa. Rinse the quinoa under cold water, then combine it with water and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes.
  6. Fluff the quinoa with a fork. Divide it between two bowls, then top with roasted salmon and vegetables.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 2gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 120IUVitamin C: 60mgCalcium: 80mgIron: 4mg

Notes

You can substitute other vegetables like bell peppers or zucchini. For extra flavor, add a squeeze of lemon or a drizzle of tahini.

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