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Quinoa-crusted salmon & vegie tray bake
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Delicious and nutritious salmon and quinoa tray bake, a perfect pairing for a satisfying meal.
Ingredients:
  • 2 bunches baby carrots, trimmed, peeled, scrubbed
  • 120g (2/3 cup) cooked, cooled quinoa
  • 40.00 ml chopped fresh chives
  • 40.00 ml chopped fresh continental parsley
  • 20.00 ml pepitas, chopped
  • 2 tsp finely grated lemon rind
  • 21.00 gm fresh lemon juice
  • 4 (about 125g each) skinless salmon fillets
  • 1 red capsicum, deseeded, cut into thick strips
  • 1 bunch broccolini, trimmed
  • 1 lemon, thinly sliced
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper, then arrange the carrots on top and give them a light spray of olive oil. Roast for 20 minutes or until they are just tender.
  • Combine quinoa, chives, parsley, pepitas, lemon rind, and juice in a bowl. Season the mixture and firmly press it onto the salmon fillets.
  • 1. Add capsicum to the tray alongside carrots and bake for 5 minutes until just beginning to soften. Introduce salmon, broccolini, and sliced lemon to the tray. Lightly spray all ingredients with olive oil. Continue baking for an additional 10 minutes, or until the salmon reaches your desired level of doneness and the vegetables are tender.

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