Quinoa-crusted salmon & vegie tray bake

Quinoa-crusted salmon & vegie tray bake

By

Quinoa and salmon are a match made in heaven, as proven by this easy salmon and vegatable tray bake that is as hearty as it is healthy.

The ingredient of Quinoa-crusted salmon & vegie tray bake

  1. 2 bunches baby carrots, trimmed, peeled, scrubbed
  2. 120g (2/3 cup) cooked, cooled quinoa
  3. 2 tablespoons chopped fresh chives
  4. 2 tablespoons chopped fresh continental parsley
  5. 1 tablespoon pepitas, chopped
  6. 2 teaspoon finely grated lemon rind
  7. 1 tablespoon fresh lemon juice
  8. 4 (about 125g each) skinless salmon fillets
  9. 1 red capsicum, deseeded, cut into thick strips
  10. 1 bunch broccolini, trimmed
  11. 1 lemon, thinly sliced

The instruction how to make Quinoa-crusted salmon & vegie tray bake

  1. Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper. Place the carrots on the prepared tray and spray lightly with olive oil. Bake for 20 minutes or until just tender.
  2. Meanwhile, combine the quinoa, chives, parsley, pepitas and lemon rind and juice in a bowl. Season. Press the quinoa mixture firmly on top of the salmon fillets.
  3. Add capsicum to the tray with carrots and bake for 5 minutes or until starting to soften. Add the salmon, broccolini and sliced lemon to the tray. Spray lightly with olive oil. Bake for a further 10 minutes or until salmon is cooked to your liking and vegetables are tender.

Nutritions of Quinoa-crusted salmon & vegie tray bake

calories: 364.236 calories
calories: 20 grams fat
calories: 4 grams saturated fat
calories: 11 grams carbohydrates
calories:
calories:
calories: 32 grams protein
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

You may also like