Seared Salmon with Roasted Vegetable Quinoa Salad
Prep 20 min · Cook 30 min · Serves 4 · medium
A vibrant and nutrient-dense GLP-1 friendly dinner featuring seared salmon, roasted vegetables, and a quinoa salad. This dish is packed with lean protein, complex carbs, and fiber to support healthy digestion.
Ingredients
- 4 4 oz Salmon fillets
- 1 cup Quinoa
- 2 cups Broccoli florets
- 2 medium Bell peppers, diced
- 1 medium Zucchini, diced
- 1 cup Cherry tomatoes, halved
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- 3 cloves Garlic, minced
- 1 tsp Dried oregano
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- 1
1. Preheat oven to 400°F. Toss the broccoli, bell peppers, and zucchini with 1 tbsp olive oil, garlic, oregano, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.
- 2
2. While the vegetables are roasting, cook the quinoa according to package instructions.
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