Andean Salmon with Zesty Avocado-Cilantro Sauce & Roasted Root Vegetables

Ingredients

• 2 each Salmon Fillets
• 0.5 cup Quinoa
• 1 medium Sweet Potato
• 2 medium Carrots
• 0.25 medium Red Onion
• 3 tbsp Olive Oil
• 0.5 tsp Smoked Paprika
• 0.25 tsp Cumin Powder
• 0.5 tsp Garlic Powder
• 0.5 tsp Black Pepper
• 0.5 bunch Fresh Cilantro
• 0.5 small Avocado
• 2 tbsp Lime Juice
• 1 clove Garlic
• 2 tbsp Water
• 2 cups Baby Spinach

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss the diced sweet potato, sliced carrots, and red onion wedges with 1 tbsp olive oil, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp black pepper. Spread in a single layer on the prepared baking sheet.
2. Roast the vegetables for 15 minutes. While vegetables are roasting, rinse the quinoa thoroughly under cold water. Combine quinoa with 1 cup of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork.
3. Prepare the Avocado-Cilantro Sauce: In a blender or food processor, combine the chopped cilantro, avocado, lime juice, 1 tbsp olive oil, 1 clove garlic, and 2 tbsp water. Blend until smooth and creamy, adding a little more water if needed to reach desired consistency. Taste and adjust lime or cilantro if desired.
4. After the vegetables have roasted for 15 minutes, make space on the baking sheet. Pat the salmon fillets dry. Rub them with the remaining 1 tbsp olive oil, 1/4 tsp smoked paprika, 1/4 tsp cumin powder, 1/4 tsp garlic powder, and 1/4 tsp black pepper. Place the salmon on the baking sheet alongside the vegetables.
5. Return the baking sheet to the oven and bake for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
6. While salmon and vegetables finish cooking, gently fold the baby spinach into the hot, fluffy quinoa. The residual heat will wilt the spinach.
7. To serve, divide the spinach-quinoa mixture between two plates. Top each with a salmon fillet and a portion of the roasted root vegetables. Drizzle generously with the Zesty Avocado-Cilantro Sauce. Garnish with a lime wedge if desired.

Nutrition (per serving)