Seared Chili-Lime Salmon with Roasted Vegetable Quinoa Salad
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Tender chili-lime seasoned salmon fillets paired with a vibrant quinoa salad loaded with roasted veggies, black beans, and fresh herbs. A delicious and nutritious GLP-1 friendly dinner.
Ingredients
- 4 6 oz salmon fillets
- 2 tsp chili powder
- 1 tbsp lime zest
- 1 cup quinoa
- 2 bell peppers, diced
- 1 zucchini, diced
- 1 15 oz can black beans, rinsed and drained
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- 2 tbsp lime juice
- to taste salt and pepper
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2
In a small bowl, mix together the chili powder and lime zest. Rub the mixture evenly over the salmon fillets.
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