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When it comes to preparing a wholesome meal that packs a flavorful punch, the Zesty One-Pan Lemon Herb Salmon and Quinoa is a standout option. This delightful dish not only impresses with its vibrant combination of ingredients but also offers a symphony of tastes that can satisfy even the pickiest of eaters. Whether you're an experienced home cook or just starting, this recipe embodies simplicity and sophistication, making it an ideal choice for weeknight dinners or special occasions.

One-Pan Lemon Herb Salmon and Quinoa

Discover the delightful flavors of Zesty One-Pan Lemon Herb Salmon and Quinoa, a wholesome meal perfect for busy weeknights or special occasions. This easy, one-pan recipe features succulent salmon paired with nutrient-rich quinoa and vibrant vegetables, all infused with fresh herbs and zesty lemon. Enjoy a dish that's not only quick to prepare but also packed with health benefits. Perfect for anyone wanting a nutritious, satisfying meal without the hassle of multiple pots and pans.
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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 spinach, fresh

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 boil. Add the rinsed quinoa, cover, reduce the heat to low, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

    Preheat the Oven: While the quinoa cooks, preheat your oven to 400°F (200°C).

      Season the Salmon: On a large baking sheet, place the salmon fillets skin-side down. Drizzle with olive oil, then season with salt, pepper, and the dried oregano and thyme. Squeeze half of the lemon juice over the salmon fillets and sprinkle with lemon zest.

        Prepare the Vegetables: On the same baking sheet, arrange the halved cherry tomatoes and fresh spinach around the salmon. Drizzle with a little more olive oil and season the vegetables with salt, pepper, and a sprinkle of oregano if desired.

          Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender and slightly caramelized.

            Combine: In a large bowl, combine the cooked quinoa with the remaining lemon juice and the minced garlic. Toss until well mixed. Adjust seasoning with salt and pepper as needed.

              Serve: Divide the quinoa mixture onto plates or bowls, top with the baked salmon fillets, and garnish with fresh parsley. Enjoy your delicious one-pan meal!

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