Zesty Lemon-Dill Salmon with Roasted Rainbow Vegetables & Herbed Quinoa

Ingredients

• 2 pieces Salmon Fillets
• 0.5 cup Quinoa
• 1 cup Water or Low-FODMAP Broth
• 1 medium Carrots
• 1 small Zucchini
• 0.5 large Red Bell Pepper
• 1 cup Green Beans
• 2 cups Baby Spinach
• 2 tbsp Fresh Dill
• 1 tbsp Fresh Parsley
• 1 medium Lemon
• 2 tbsp Garlic-Infused Olive Oil
• 1 tbsp Extra Virgin Olive Oil
• 1 tsp Dijon Mustard
• 0.5 tsp Smoked Paprika
• 0.5 tsp Sea Salt
• 0.25 tsp Black Pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Combine rinsed quinoa and water/broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
3. While quinoa cooks, prepare the vegetables. In a large bowl, toss carrots, zucchini, red bell pepper, and green beans with 1 tablespoon of garlic-infused olive oil, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Spread them in a single layer on the prepared baking sheet.
4. Roast vegetables for 20-25 minutes, or until tender-crisp and lightly caramelized, flipping halfway through.
5. Pat salmon fillets dry with paper towels. Season both sides with the remaining 1/4 teaspoon sea salt, 1/8 teaspoon black pepper, and smoked paprika. Sprinkle 1 tablespoon of chopped fresh dill over the top.
6. Heat 1 tablespoon of extra virgin olive oil in an oven-safe skillet over medium-high heat (if searing) or place salmon directly on a separate parchment-lined baking sheet (if baking). Sear salmon skin-side down for 4-5 minutes until crispy, then flip. If baking, place the salmon on the baking sheet alongside the vegetables for the last 10-12 minutes of vegetable roasting, or until cooked through and flaky (internal temp 145°F / 63°C).
7. While salmon and vegetables finish cooking, prepare the lemon-dill dressing. In a small bowl, whisk together the juice of half a lemon, the remaining 1 tablespoon of garlic-infused olive oil, Dijon mustard, and the remaining 1 tablespoon of chopped fresh dill.
8. Fluff the cooked quinoa with a fork. Stir in the baby spinach and chopped fresh parsley until the spinach is wilted. Taste and adjust seasoning if needed.
9. To serve, divide the herbed quinoa among two plates or bowls. Top with roasted rainbow vegetables and a salmon fillet. Drizzle generously with the lemon-dill dressing. Garnish with extra fresh parsley or a lemon wedge, if desired.

Nutrition (per serving)