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In the fast-paced world we live in, the appeal of one-pan meals has skyrocketed. Not only do they simplify the cooking process, but they also minimize the cleanup that often accompanies traditional meal preparation. One-pan meals have become a go-to solution for busy families, professionals, and anyone looking to maximize their time in the kitchen without sacrificing flavor or nutrition. Today, we’re excited to introduce you to a standout recipe in this genre: Zesty One-Pan Lemon Herb Salmon and Quinoa.

One-Pan Lemon Herb Salmon and Quinoa

Looking for a quick and flavorful meal? Try this Zesty One-Pan Lemon Herb Salmon and Quinoa recipe! This one-pan wonder combines succulent salmon, nutty quinoa, and vibrant herbs, creating a nutritious and visually appealing dish. Perfect for busy weeknights, it saves time and minimizes cleanup. Packed with omega-3s and protein, this meal not only delights your taste buds but also nourishes your body. Elevate your dinner routine and savor the deliciousness today!
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Ingredients
  

2 salmon fillets (6 oz each)

1 cup quinoa, rinsed

2 cups vegetable or chicken broth

1 lemon, zested and juiced

4 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup fresh spinach

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Quinoa: In a medium saucepan, bring the vegetable or chicken broth to a rolling boil. Once boiling, add the rinsed quinoa. Cover the saucepan, reduce the heat to low, and let it simmer for about 15 minutes, or until the liquid is fully absorbed and the quinoa is fluffy. After cooking, remove from heat and let it rest, covered, for an additional 5 minutes. Fluff the quinoa with a fork before serving.

    Preheat the Oven: While the quinoa is cooking, preheat your oven to 400°F (200°C) to ensure it’s ready for the salmon and vegetables.

      Season the Salmon: On a large baking sheet lined with parchment paper or lightly greased, place the salmon fillets skin-side down. Drizzle 1 tablespoon of olive oil over the fillets. Season generously with salt, pepper, dried oregano, and dried thyme. Squeeze the juice from half of the lemon over the salmon, then sprinkle with the lemon zest for added brightness.

        Prepare the Vegetables: In the same baking sheet surrounding the salmon, arrange the halved cherry tomatoes and fresh spinach. Drizzle the remaining 1 tablespoon of olive oil over the vegetables and season with salt, pepper, and an extra sprinkle of oregano if desired.

          Bake: Transfer the baking sheet to the preheated oven and bake for 12-15 minutes. The salmon should be cooked through and flake easily with a fork while the vegetables become tender and slightly caramelized.

            Combine Flavors: In a large mixing bowl, combine the cooked quinoa with the remaining lemon juice and the minced garlic. Toss all ingredients until well combined. Taste and adjust the seasoning with additional salt and pepper if needed.

              Serve: To serve, divide the flavorful quinoa mixture among plates or bowls. Top each serving with a succulent baked salmon fillet and garnish generously with chopped fresh parsley. Enjoy your vibrant and healthy one-pan meal!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 2 servings