Quinoa, Maple Mustard Salmon With Roasted Veggies

By Tess Brown

Quinoa, Maple Mustard Salmon With Roasted Veggies

YieldMakes 2 servings salmon, 4 servings quinoa, 3 servings vegetables

C&J Nutrition

INGREDIENTS

    • 2 tablespoons olive oil, divided
    • 4 medium carrots, chopped into 3/4-inch pieces
    • 1 red pepper, cut into 3/4-inch pieces
    • 1 medium yellow onion, quartered
    • 3/4 of 1 bulb fennel, sliced into 1/2-inch thick slices (chop and reserve the other 1/4 for later in the week)
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 8 ounces salmon, skin on or off
    • 2 teaspoons maple syrup
    • 2 teaspoons dijon mustard
    • 1 1/3 cups uncooked quinoa

    INSTRUCTIONS

    1. Preheat oven to 400 degrees. Add veggies to a large baking sheet or pan.

    2. In a small bowl, mix olive oil salt, pepper, and any additional dried herbs of choice.

    3. Drizzle olive oil and seasoning mixture evenly over vegetables, then toss to make sure all vegetables are coated well. Space vegetables evenly on the baking sheet.

    4. Roast vegetables for 20-25 minutes, or until soft and golden in color, tossing once halfway through cooking time.

    5. While vegetables are cooking, prepare quinoa according to package directions.

    6. While quinoa is cooking, mix the maple syrup and mustard together in a small bowl. Brush the mixture evenly over the top of the salmon filet. Bake for 6 minutes in the 400 degree oven. Then broil on high for an additional 2 minutes, or until fish is flaky and cooked through.

    Notes