What you'll be getting:

Salmon with  Roasted Veggies and Quinoa

Per Serving

125 g veggies (cauliflower, carrots, pumpkin, radicchio)​

6 oz salmon 

1/8 c seasoning sauce (avocado oil, lemon and lime juice, fines herbs, nutritional yeast, salt, pepper, and rosemary)

1/4 c quinoa* 

1 T oil 

 

*for the quinoa add 1/2 c of water per serving

Equipment needed: 1 lined sheet pan, 2 oven safe pans (with lid)

Preheat your oven to 425.

Put the veggies on a lined sheet pan. When oven reaches 425, put the veggies on the sheet pan and place in the oven. 

Place quinoa in the oven next to the veggies when there is 15 minutes remaining on the timer. 

When the timer has 10 minutes remaining, add the salmon to the pan. I like to dry the salmon with paper towels and lightly sprinkle salt and pepper on it before adding it to the pan. 

After searing for 4 minutes, place a lid on the pan and remove from the heat. Let it sit in the hot pan until the quinoa and veggies timer goes off. If you have thicker filets you can leave them on the burner after you turn it off to ensure they cook fully. 

Plate quinoa and top with the fish and veggies. 

Set a timer for 20 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. 

After your quinoa goes into the oven, begin warming up your oil on medium-high heat. 

Sear salmon for 2 minutes on each side. 

When the timer goes off, pull the sheet pan and quinoa from the oven. Approximately 1 T (per serving) of sauce over top of the veggies. The radicchio may burn a little, this is okay.  You want the veggies caramelized. 

Drizzle the remaining sauce over top of the fish. From start to finish this dinner takes about 25 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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