Salmon With Quinoa and Broccoli Recipe
Course dinner
Cuisine American
Ingredients
- 1 Head broccoli (cut into small florets)
- 3 cloves Garlic (sliced)
- 1 Red chili (halved, seeded, and thinly sliced, plus more for serving)
- 1/4 cup Olive oil
- Kosher salt and black pepper
- 4-6 oz Skinless salmon fillets
- 1 cup Quinoa
- 2 tbsp Rice vinegar
- 1 tbsp Liquid aminos
- 1/4 cup Roasted peanuts (roughly chopped)
Instructions
- Heat oven to 425° F with a rack positioned in the upper third. Toss the broccoli, garlic, chili, 2 tablespoons of the oil, 1 teaspoon salt, and ½ teaspoon pepper on a rimmed baking sheet.
- Nestle the salmon in the broccoli and season with ¼ teaspoon each salt and pepper.
- Roast, tossing the broccoli once, until the salmon is just opaque but still slightly pink in the center and the broccoli is crisp-tender, 15 to 20 minutes. Flake the salmon into large chunks.
- Meanwhile, cook the quinoa according to package directions.
- Whisk the vinegar, soy sauce, and the remaining 2 tablespoons of oil in a small bowl.
- Serve the salmon and broccoli over the quinoa, topped with the peanuts and the soy-vinegar sauce.