Sheet-Pan Baked Salmon and Quinoa

Ingredients

• center-cut salmon4 fillets (6 oz / 170 g each)
• olive oil1 tbsp (15 ml)
• zucchini, sliced into half-moons1 medium (200 g)
• broccoli florets2 cups (300 g)
• red bell pepper, sliced1 large (120 g)
• garlic powder1 tsp (3 g)
• fine salt1/2 tsp (3 g)
• ground black pepper1/4 tsp (1 g)
• lemon, sliced1 medium (60 g)
• cooked quinoa2 cups (370 g)
• fresh dill, chopped2 tbsp (6 g)

Directions

1. 1

   Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.

2. 2

   Toss the zucchini, broccoli, and bell pepper with the olive oil, garlic powder, salt, and pepper, spread them on the pan, and roast 10 minutes.

3. 3

   Pat the salmon dry, nestle the fillets among the vegetables, and top each with a lemon slice.

4. 4

   Roast 12 to 14 minutes, until the salmon flakes easily and reaches 145°F (63°C) at the thickest point.

5. 5

   Divide the quinoa among four containers and top with the vegetables and a salmon fillet.

6. 6

   Cool 15 minutes, seal, and refrigerate up to 3 days; reheat covered at 50% power for 90 seconds.

Developed and kitchen-tested by The Meal Prep Plans Team — every recipe is cooked in a real Sunday batch-cook before it is published.