Lemon-Dill Baked Salmon with Quinoa & Roasted Vegetables

This nutrient-dense meal is rich in omega-3 fatty acids, lean protein, fiber, and antioxidants.

Ingredients (Serves 4)

For the Salmon

• 4 salmon fillets (about 6 oz each)

• 2 tbsp extra-virgin olive oil

• 1 lemon (juice and zest)

• 2 cloves garlic, minced

• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)

• ½ tsp paprika

• ¼ tsp black pepper

• ¼ tsp sea salt

For the Vegetables

• 2 cups broccoli florets

• 1 red bell pepper, sliced

• 1 zucchini, sliced

• 1 tbsp olive oil

• ¼ tsp garlic powder

• Black pepper to taste

For the Quinoa

• 1 cup quinoa, rinsed

• 2 cups low-sodium vegetable or chicken broth

Instructions

1. Prepare the Quinoa

1. Bring broth to a boil.

2. Add quinoa, reduce heat, cover, and simmer for 15 minutes.

3. Remove from heat and let stand for 5 minutes. Fluff with a fork.

2. Roast the Vegetables

1. Preheat oven to 400°F (200°C).

2. Toss vegetables with olive oil, garlic powder, and pepper.

3. Spread on a baking sheet and roast for 20–25 minutes.

3. Bake the Salmon

1. In a small bowl, combine olive oil, lemon juice, zest, garlic, dill, paprika, salt, and pepper.

2. Brush mixture over salmon fillets.

3. Place salmon on a lined baking sheet.

4. Bake at 400°F for 12–15 minutes, or until the salmon flakes easily with a fork.

4. Serve

Divide quinoa among plates, top with roasted vegetables, and place a salmon fillet alongside. Garnish with extra dill and lemon wedges.

Nutrition Highlights

• High in protein: Supports muscle maintenance and satiety.

• Rich in omega-3s: Promotes heart, brain, and joint health.

• Fiber-rich: Quinoa and vegetables support digestion and gut health.

• Anti-inflammatory ingredients: Salmon, olive oil, garlic, and dill provide beneficial compounds.