Recipes....Honey Garlic Salmon and Quinoa Bowl Pinterest yummy
Served on a bed of quinoa and roasted zucchini, these honey-garlic glazed salmon fillets make a fast and healthy one-dish dinner.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Dishes
Ingredients
4 center-cut salmon fillets, skin removed (5 to 6 ounces each)
1-1/2 tablespoons honey
1 clove garlic, minced or pressed
Salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice, divided
1/2 lb zucchini (about 3 small)
2 cups low-sodium chicken broth
1 cup quinoa
Instructions
Preheat the oven to 425°F and coat two medium rimmed baking sheets with nonstick spray.
Combine the honey and garlic in a small bowl and set aside.
Season the salmon fillets on both sides with salt and pepper, drizzle with about half of the lemon juice and arrange in a single layer on one of the prepared baking sheets.
Spread a portion of the the honey mixture over each salmon fillet and set aside.
Quarter the zucchini lengthwise, cut into 1/2-inch pieces and spread on the other prepared baking sheet in a single layer. Season with salt and pepper and roast until tender, 15 to 18 minutes.
While the zucchini roasts, cook the quinoa. Add the chicken broth to a medium saucepan, bring to a boil and stir in the quinoa.
Lower the heat, and simmer the quinoa until all the broth is absorbed, 12 minutes. Remove from the heat and fluff with a fork.
Combine the cooked zucchini with the quinoa, cover to keep warm and set aside.
Place the fish in the oven and roast for 8 to 10 minutes.
Place a serving of quinoa and zucchini in each of 4 shallow bowls. Top with a salmon fillet, drizzle with the remaining lemon juice and serve immediately.
Cookpad
Served on a bed of quinoa and roasted zucchini, these honey-garlic glazed salmon fillets make a fast and healthy one-dish dinner.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Dishes
Ingredients
4 center-cut salmon fillets, skin removed (5 to 6 ounces each)
1-1/2 tablespoons honey
1 clove garlic, minced or pressed
Salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice, divided
1/2 lb zucchini (about 3 small)
2 cups low-sodium chicken broth
1 cup quinoa
Instructions
Preheat the oven to 425°F and coat two medium rimmed baking sheets with nonstick spray.
Combine the honey and garlic in a small bowl and set aside.
Season the salmon fillets on both sides with salt and pepper, drizzle with about half of the lemon juice and arrange in a single layer on one of the prepared baking sheets.
Spread a portion of the the honey mixture over each salmon fillet and set aside.
Quarter the zucchini lengthwise, cut into 1/2-inch pieces and spread on the other prepared baking sheet in a single layer. Season with salt and pepper and roast until tender, 15 to 18 minutes.
While the zucchini roasts, cook the quinoa. Add the chicken broth to a medium saucepan, bring to a boil and stir in the quinoa.
Lower the heat, and simmer the quinoa until all the broth is absorbed, 12 minutes. Remove from the heat and fluff with a fork.
Combine the cooked zucchini with the quinoa, cover to keep warm and set aside.
Place the fish in the oven and roast for 8 to 10 minutes.
Place a serving of quinoa and zucchini in each of 4 shallow bowls. Top with a salmon fillet, drizzle with the remaining lemon juice and serve immediately.
Cookpad
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