Baked Salmon with Roasted Zucchini & Quinoa

1. 1
   prep

   Preheat oven and prep the sheet pan.

   1.Preheat oven to 400°F (200°C).

   2.Line a large baking sheet with parchment paper.
2. 2
   prep · ~20 min

   Cook the quinoa.

   1.Rinse 1 cup quinoa under cold water in a fine-mesh strainer.

   2.In a saucepan, combine quinoa with 2 cups water and bring to a boil.

   3.Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

   4.Remove from heat, fluff with a fork, and keep covered.

   TIPFluff the quinoa gently — stirring too hard makes it mushy.
3. 3
   mix

   Season the zucchini.

   1.In a mixing bowl, toss sliced zucchini with 1 tbsp olive oil, garlic powder, half the minced garlic, oregano, and black pepper.

   2.Spread zucchini in a single layer on one side of the prepared baking sheet.
4. 4
   prep

   Season the salmon.

   1.Pat salmon fillets dry with a paper towel.

   2.Brush fillets with remaining 1 tbsp olive oil and squeeze lemon juice over them.

   3.Sprinkle with remaining minced garlic and a pinch of salt.

   TIPDrying the salmon first helps it brown instead of steam.
5. 5
   bake · ~15 min

   Bake salmon and zucchini together.

   1.Place salmon fillets skin-side down on the empty side of the baking sheet.

   2.Bake for 12-15 minutes until salmon flakes easily with a fork and zucchini is tender and golden at the edges.

   3.Salmon internal temperature should reach 145°F (63°C).

   TIPCheck at 12 minutes — thinner fillets cook faster.
6. 6
   assemble

   Plate the dish.

   1.Divide cooked quinoa among four plates.

   2.Place a baked salmon fillet beside each mound of quinoa.

   3.Arrange roasted zucchini on the side.
7. 7
   garnish

   Garnish with fresh parsley and serve with lemon wedges.

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