Mediterranean Baked Halibut with Tomato Olive Salad

Ingredients

• 2.5 lbs halibut fillets, about 5 (5 oz) fillets
• 2 cups quinoa, dry
• 2 cups cherry tomatoes, halved
• 1 cup kalamata olives, pitted and chopped
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, bring 4 cups of water to a boil. Add the quinoa, cover, and simmer for 15-20 minutes until tender. Fluff with a fork.