Golden Salmon with Ruby Brussels Sprouts and Quinoa Pilaf

Ingredients

• 2 fillets Salmon fillets
• 1 tablespoon Olive oil
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Smoked paprika
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Sea salt
• 0.5 whole Lemon
• 1 pound Brussels sprouts
• 1 tablespoon Olive oil
• 0.25 cup Tart cherry juice
• 1 tablespoon Balsamic vinegar
• 1 teaspoon Maple syrup
• 1 pinch Black pepper
• 1 pinch Sea salt
• 0.5 cup Quinoa
• 1 cup Vegetable broth
• 1 clove Garlic
• 2 tablespoons Fresh parsley
• 1 tablespoon Fresh dill
• 1 teaspoon Olive oil
• 1 pinch Black pepper

Instructions

1. Prepare Quinoa: Rinse quinoa thoroughly under cold water. In a small pot, heat 1 teaspoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the rinsed quinoa and low-sodium vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat, let stand for 5 minutes, then fluff with a fork. Stir in chopped fresh parsley and dill.
2. Roast Brussels Sprouts: Preheat oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts with 1 tablespoon olive oil, a pinch of sea salt, and black pepper. Spread them in a single layer on a baking sheet. Roast for 15-20 minutes, or until tender-crisp and slightly caramelized.
3. Season Salmon: While Brussels sprouts roast, pat salmon fillets dry with paper towels. In a small bowl, combine 1 tablespoon olive oil, turmeric powder, smoked paprika, garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon sea salt. Rub this mixture evenly over the salmon fillets.
4. Prepare Glaze: In a small saucepan, combine the tart cherry juice, balsamic vinegar, and maple syrup (if using). Bring to a simmer over medium heat and cook for 5-7 minutes, or until the sauce slightly thickens to a glaze.
5. Finish Roasting: After the Brussels sprouts have roasted for 15-20 minutes, remove them from the oven. Drizzle the tart cherry-balsamic glaze over them and toss gently to coat. Place the seasoned salmon fillets on the same baking sheet (or a separate one if needed). 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 (internal temperature 145°F/63°C).
6. Serve: Divide the quinoa pilaf between two plates. Top each with a salmon fillet and a generous serving of ruby Brussels sprouts. Squeeze fresh lemon juice over the salmon before serving.

Nutrition (per serving)