Seared Ginger-Garlic Salmon with Roasted Lemon-Herb Broccoli and Quinoa Pilaf

Ingredients

• 4 6 oz salmon fillets
• 4 cups broccoli florets
• 1 1/2 cups quinoa
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp lemon juice
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli florets with 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp each of dried thyme and rosemary, salt, and pepper. Spread on a baking sheet and roast for 18-20 minutes, until tender and lightly browned.

2. 2

   In a small saucepan, combine the quinoa with 3 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until quinoa is tender and liquid is absorbed. Fluff with a fork.