- Prep
- 15 min
- Cook
- 15 min
- Total time
- 30 min
- Yield
- 2 servings
- Difficulty
- Easy
- Calories
- 510 kcal
Quick summary
“Succulent salmon fillets roasted in a single pan with crispy broccoli florets and caramelized cherry tomatoes. The meal is assembled over quinoa cooked in broth and finished with aromatic olive oil, fresh dill, and lemon zest.”
What you need to know
- Cooking in a single baking sheet at 200°C concentrates the natural juices of the salmon and browns the vegetables evenly.
- The quinoa cooked in the exact proportion of 1 to 2 absorbs all the vegetable broth without making the grains mushy.
- Finishing with lemon zest and fresh dill breaks the dense fat of the fish with vibrant herbal notes.
Ingredients
Main
- units (approx. 150g each) Fresh salmon fillets
- cup Quinoa
- cup Vegetable broth or water
- medium head, florets Broccoli
- cup, halved Tomates cereja
- tablespoons Extra virgin olive oil
- cloves, minced Garlic
- unit (juice and zest) Limão siciliano
- tablespoons, chopped Fresh dill
- teaspoon Sweet paprika
- Salt
- Black pepper
Instructions
Principal
- Pré-aqueça o forno a 200°C (400°F). Line a large baking sheet with parchment paper, making cleanup easier. This step ensures uniform cooking and prevents food from sticking, optimizing your time in the kitchen.
- While the oven heats up, prepare the quinoa. Wash the quinoa well under running water and drain. In a small saucepan, combine the rinsed quinoa and the vegetable broth (or water). Bring to a boil, then reduce heat, cover, and cook for 15 minutes, or until the liquid is absorbed. Let it rest for 5 minutes and loosen with a fork.
- On the baking sheet, distribute the broccoli florets and cherry tomatoes. Season with 1 tablespoon of olive oil, half of the chopped garlic, salt and black pepper. Mix well so that the vegetables are coated in the seasoning. This ensures that each piece absorbs the flavor, creating an aromatic base.
- Pat the salmon fillets dry with paper towels. Season both sides with salt, black pepper, sweet paprika, the remaining garlic, and 1 tablespoon of olive oil. Place the salmon fillets in the same baking sheet, in the center, between the vegetables. Make sure there is enough space for air to circulate around it.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked to your liking and the vegetables are tender and lightly caramelized. The exact time may vary according to the thickness of the salmon and the power of your oven. Monitor so as not to dry out the fish.
- Remove the baking dish from the oven. Squeeze the juice of half a lemon over the salmon and vegetables. Mix in the chopped fresh dill. Assemble your bowls with a generous portion of quinoa, the roasted salmon, and the vibrant vegetables. Finish with lemon zest and a drizzle of fresh olive oil, if desired.
Chef's tips
- Dry the salmon fillets with paper towels before seasoning to create a firm surface in the oven.
- Cut the broccoli florets into small and uniform sizes so that they roast in the same time as the fish.
- Wash the quinoa in a fine-mesh strainer under running water before cooking to remove saponin residues.
Variations
- Spicy version: add a pinch of red pepper flakes or slices of dedo-de-moça pepper to the vegetables.
- Version with nuts: sprinkle toasted almond slivers over the assembled bowl for additional crunch.
- Oriental version: replace the dill with toasted sesame seeds and season the vegetables with soy sauce and sesame oil.
Substitutions
- Quinoa can be replaced by brown rice cooked al dente, Moroccan couscous, or pearl barley.
- Fresh salmon can be replaced by fresh salmon trout fillets or sea bass steaks with skin.
- Broccoli can be replaced by trimmed fresh asparagus, thin green beans, or cauliflower florets.
How to store
Store the roasted salmon, quinoa, and vegetables in separate airtight containers in the refrigerator for up to 3 days. Reheat the fish and quinoa in a covered skillet over low heat with a tablespoon of water so it does not dry out.
Can it be frozen?
Cooked quinoa freezes with excellent quality for up to 2 months in sealed plastic containers. Roasted salmon and vegetables lose firmness and release water when thawing, so it is recommended to prepare these parts fresh.
What to serve with
Harmonizes with green salad of arugula leaves, thin slices of cucumber with sesame, or iced lemongrass tea.
Frequently asked questions
Can I use frozen broccoli in this preparation?
Prefer the fresh vegetable; if using frozen, thaw and dry completely with a cloth so it doesn't water down the baking sheet.
How to identify the correct doneness of oven-baked salmon?
Gently press the center of the fillet; the meat should separate into pink and opaque flakes without resistance.
Why roast the salmon together with the vegetables in the same roasting pan?
The vegetables absorb part of the oils released by the salmon, enriching the overall flavor and saving time in the kitchen.
How to prevent cherry tomatoes from bursting and burning in the pan?
Cut in half and place cut side facing up, allowing them to caramelize without burning.
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