Mediterranean Spiced Salmon and Vegetable Quinoa

• Gluten free

• Seafood

  • 20 oz Salmon, Fillets

• Produce

  • 4 Basil, leaves
  • 1 cup Cherry tomatoes
  • 3/4 cup English cucumbers
  • 1 Lemon, Zest of
  • 8 Lemon, wedges
  • 1/4 cup Parsley, fresh
  • 1/4 cup Red onion

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Kosher salt
  • 1/2 tsp Paprika

• Nuts & Seeds

  • 1 tsp Cumin

Found on jessicagavin.com

Description

Directions

• In a medium saucepan with a lid, bring 1 cup quinoa, 2 cups of water and ½ teaspoon salt to a boil. Cover and reduce to a simmer, cooking about 20 minutes or according to package directions until quinoa is light and fluffy. Turn off heat and let sit for at least 5 minutes covered before serving. Right before serving mix in the cucumbers, tomatoes, onions, basil and lemon zest. Meanwhile, make the salmon.
• In a small bowl combine salt, pepper, cumin and paprika. Line a sheet pan or glass dish with foil and lightly grease with olive oil or nonstick cooking spray. Transfer salmon fillets to pan. Evenly coat the surface of each fillet with about ½ teaspoon of the spice mixture.
• Place the lemon wedges on the edge of the pan with salmon.
• Broil on high with the rack placed in the lower third of the oven for 8 to 10 minutes, or until salmon is cooked and flakes apart easily with a fork. Sprinkle with parsley and serve with roasted lemon wedges and vegetable quinoa.

Nutrition