Seared Salmon with Lemon-Dill Quinoa and Roasted Brussels Sprouts

Ingredients

• 4 6oz salmon fillets
• 1 cup quinoa
• 1 lb Brussels sprouts, trimmed and halved
• 1 lemon, zested and juiced
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the Brussels sprouts with 1 tbsp of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and lightly browned.

2. 2

   In a saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Simmer for 15-20 minutes until quinoa is fluffy. Fluff with a fork and stir in the lemon zest, lemon juice, and fresh dill.