The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Salmon with Roasted Veggies and Quinoa
Per Serving
125 g veggies (cauliflower, carrots, turnips, parsnips, butternut squash, tossed in a little oil, salt, pepper, and nutrtional yeast)
20 g kale (tossed with a little seasoning sauce)
5 oz salmon
1/8 c seasoning sauce (avocado oil, lemon juice, fines herbs, nutritional yeast, salt, pepper)
1/4 c quinoa*
*for the quinoa add 2/3 c of water per serving
Equipment needed: 1 lined sheet pan, 1 oven safe pan (with lid)
Preheat your oven to 425.
When oven reaches 425, put the veggies on the sheet pan and place in the oven.
Set a timer for 10 minutes.
After you set your timer, add the water and quinoa to the pan. If you don't have an oven-safe pan you can just simmer on the stove top. I just prefer cooking in the oven because I'm less likely to try to stir it if it's in there.
When the timer goes off, pull the sheet pan from the oven, add the kale and the salmon to the sheet pan. Mix the kale in with the other veggies. Pour the seasoning sauce over the salmon. You can save a little if you'd like to finish off the dish with it as well.
Set a timer for 15 minutes and return the sheet pan to the oven. Place the quinoa in the oven at this time too.
When the timer goes off, remove the sheet pan and quinoa pan from the oven.
Plate up the quinoa first, then top with veggies. If you have any sauce remaining you can drizzle it over the veggies.
From start to finish, this dinner takes just over 25 minutes. Enjoy!
