Measurements

• 4 Salmon fillets
• 1 cup Quinoa
• 1 cup Cherry tomatoes
• 1 Bell pepper
• 1 Zucchini
• 1 Red onion
• 2 Carrots
• 2 tablespoons Olive oil
• 1 Lemon
• 2 cloves Garlic
• Salt to taste
• Black pepper to taste
• 2 tablespoons fresh Parsley

Preparation Method

• Preheat your oven to 400°F (200°C).
• Rinse the quinoa under cold water.
• In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt.
• Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and quinoa is fluffy.
• In a large bowl, combine cherry tomatoes, bell pepper, zucchini, red onion, and carrots.
• Drizzle with 1 tablespoon of olive oil, and season with salt and black pepper.
• Toss to coat.
• Spread the vegetables on a baking sheet and roast in the preheated oven for 20 minutes.
• While the vegetables are roasting, prepare the salmon.
• Place the salmon fillets on a separate baking sheet.
• Drizzle with the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, salt, and black pepper.
• After the vegetables have roasted for 20 minutes, place the salmon in the oven and bake for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
• Once everything is cooked, serve the salmon fillets over a bed of quinoa, topped with roasted vegetables.
• Garnish with fresh parsley.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.