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G-F
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Paleo
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Seafood
Sweet Chili Salmon with Roasted Veggies + Quinoa
Healthy? Check. Easy? Oh yes. Tasty? Delicious, but try for yourself!
- 15 mins
Active Time - 25 mins
Total Time
Ingredients
Servings
24
- 2 4oz filets salmon
- 1/2 cup quinoa
- 1 head broccoli
- 1 head cauliflower
- to taste sweet chili sauce
- to taste soy sauce
- 4 4oz filets salmon
- 1 cup quinoa
- 2 heads broccoli
- 2 heads cauliflower
- to taste sweet chili sauce
- to taste soy sauce
Equipment
- baking tray
- pan
- oven
- stovetop
Instructions
- While oven is heating up, start the quinoa. Combine 2 parts liquid with 1 part quinoa, bring to a boil, (optional: add butter, salt, spices), reduce heat to low, and let simmer for 15 minutes. Quinoa lasts a while in the fridge and is great for leftovers, so don't be afraid to cook leftovers.
- Grab a baking tray, line with tinfoil or parchment paper (optional, but makes cleanup easier), and lightly coat with oil
- Chop the broccoli and cauliflower into bite-sized florets
- Place the chopped veggies and salmon skin-side down on the baking tray. Coat with olive oil, salt+pepper, and any other spices calling your name
- Plate the quinoa, veggies, and salmon together and finish with sweet chili sauce + soy sauce to taste. If you like things spicy, a little sriracha can do wonders. Enjoy!
Tips & Tricks
- Don't be afraid to cook extra quinoa! It keeps great in the fridge and is the perfect base for a quick meal or snack.
- If you like your veggies extra crispy, feel free to let them cook a little longer after you take out the salmon.
Instructional Videos
How to Chop Broccoli
How to Chop Carrots
How to Chop Cauliflower
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