Sheet-Pan Salmon with Snap Pea + Minty Quinoa
INGREDIENTS
Salmon filet
Asparagus
Snap peas
Scallion, sliced
Olive oil
Sea salt
Black pepper
Lemon, halved
Optional:
Cooked quinoa
Pine nuts or chopped almonds, toasted
Finely chopped herbs such as mint, parsley, and/or basil
Lemony dressing (eyeball dijon mustard, lemon juice, maple syrup, olive oil, salt, and pepper)
METHOD
Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
Use a knife to slice off the tough bottom portion of the asparagus. Then, slice the asparagus into 1-inch pieces. Slice the snap peas in half.
Arrange the asparagus, snap peas, and scallion on one side of the sheet pan and the salmon on the other. Drizzle the vegetables and salmon with oil and season with salt and pepper. Toss the vegetables until well coated and rub the oil and seasoning onto the salmon. Place a lemon half cut-side down on the sheet pan. Roast for 10-15 minutes or until vegetables are tender and salmon is cooked to your liking. Squeeze the roasted lemon over the salmon and vegetables.
Prepare the quinoa salad (optional). In a bowl, combine quinoa, some of the asparagus, snap peas, and scallion, pine nuts or almonds, herbs, and dressing. Toss well. Taste and adjust for seasoning.
Transfer the quinoa salad to a plate and top with the salmon. Enjoy!
