Salmon with Roasted Veggies and Quinoa *
Ingredients:
- 100g sweet potato slices
- 2 cup roasted vegetables (mushrooms, tomato, zucchini, eggplant)
- 1.5 tsp olive oil
- 200g salmon
- Spices: 1/4 tsp paprika, 1/4 tsp chilli flakes, 1/4 tsp sea salt, 1/8 tsp rosemary, 1/8 tsp thyme
- 1.5 cup cooked quinoa
Recipe: (save 2/3 quinoa + 1/2 veg for tomorrow)
Preheat oven to 180 degrees. Scrub potato & dry. Pierce & drizzle with 1/2 tsp oil. Bake on foil lined tray for approx. 45 min. Meanwhile cut veggies into bite-sized pieces. Line 2 large rimmed baking sheets with parchment paper, divide vegetables, drizzle with 1/2 tsp oil and toss, sprinkle with salt and pepper; roast until veggies are soft and start to brown, approx 25-35 minutes. Cook quinoa according to package. While vegetables cook, prepare salmon, cut to serving size & check for bones. Preheat frying pan to med. heat with 1/2 tbs oil. Combine spices and sprinkle over salmon. BBQ salmon until crispy & brown, then turn. Cook to desired texture, slightly pink in the middle is the common finish point. Serve salmon with potato, half the roasted vegetables and 1/2 cup quinoa. Save 1 cup quinoa and rest of vegetables for tomorrow!
