Try this meal when you only have 20 minutes to get a balanced dinner on the table! Salmon cooks quickly in the oven, quinoa is a breeze to prepare on the stovetop, and veggies are sautéed to perfection in under 10 minutes. Here we go!
2 marinated salmon filets, 6 oz each
1/2 cup quinoa
1/2 cup chicken broth
1/2 cup water
1 tsp + 1 tbs olive oil
2 tsp minced garlic, divided
1 green bell pepper, sliced
1/2 onion, sliced
2/3 cup grape tomatoes
1. Place 2 salmon filets on an aluminum foil lined baking sheet. Bake at 400 degrees for 15-20 minutes until fork tender. (I used Costco’s wild Alaskan marinated salmon)
2. While the salmon is in the oven, heat dry quinoa in a saucepan until hot and fragrant. Add water, chicken broth, 1 tsp olive oil, and 1 tsp minced garlic. Bring to a boil. Reduce to simmer, cover, and cook for 15 minutes.
3. Once the quinoa is cooking, slice the veggies. Heat 1 tbs olive oil in a skillet. Add the onion and bell pepper. Move around the pan for a few minutes until golden. Add a splash of water if the pan is getting dry. Add the grape tomatoes and 1 tsp minced garlic to the pan and continue to sauté for a couple minutes longer. Season to taste with salt and pepper.
4. The salmon and quinoa should be done shortly after the veggies are finished. Split everything between 2 plates and serve!