Provençal
Herb-Crusted Salmon with Roasted Vegetable Medley and Herb-Infused Quinoa
Ingredients:
For the Salmon:
- 2 fresh salmon fillets (about 6 oz each)
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- Zest of 1 lemon
- Salt and pepper to taste
For the Roasted Vegetable
Medley:
- 1 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 small sweet potato, peeled and diced
- 1/2 red onion, sliced thin
- 1 tbsp olive oil
- 1 tsp dried herbs de Provence
- Salt and pepper to taste
For the Herb-Infused
Quinoa:
- 1/2 cup quinoa
- 1 cup low-sodium vegetable broth (or water)
- 1/2 tsp dried thyme
- 1/2 tsp fresh lemon juice
- Salt to taste
For Garnish (optional):
- Fresh parsley, finely chopped
- Lemon wedges
Instructions:
Step 1: Prepare the Salmon
1.
Preheat
the oven to 375°F (190°C).
2.
In
a small bowl, combine the Dijon mustard, olive oil, fresh thyme, rosemary,
parsley, lemon zest, salt, and pepper. Stir to create a paste.
3.
Place
the salmon fillets on a parchment-lined baking sheet. Spread the herb paste
evenly over the top of the fillets.
4.
Roast
the salmon in the preheated oven for about 12-15 minutes, or until the salmon
is cooked through and flakes easily with a fork.
Step 2: Prepare the Roasted Vegetables
1.
While
the salmon is roasting, prepare the vegetable medley. In a large bowl, toss the
zucchini, bell pepper, sweet potato, and red onion with olive oil, herbs de
Provence, salt, and pepper.
2.
Spread
the vegetables on a baking sheet in a single layer.
3.
Roast
the vegetables in the oven (next to the salmon) for about 20-25 minutes, or
until tender and slightly caramelized, stirring once halfway through.
Step 3: Cook the Herb-Infused Quinoa
1.
Rinse
the quinoa under cold water in a fine mesh strainer.
2.
In
a medium saucepan, bring the vegetable broth (or water) to a boil. Add the
quinoa, thyme, salt, and lemon juice.
3.
Reduce
the heat to low, cover, and simmer for 12-15 minutes, or until the quinoa is
cooked and the liquid is absorbed.
4.
Fluff
the quinoa with a fork and set aside to keep warm.
Step 4: Assemble the Dish
1.
Divide
the quinoa between two plates.
2.
Arrange
the roasted vegetables on the side.
3.
Place
the salmon fillet on top of the quinoa or slightly to the side, garnished with
fresh parsley and a lemon wedge for added flavor.
Why This Recipe is Healthy:
- Salmon
is rich in omega-3 fatty acids, which support heart health.
- Quinoa
is a complete protein and packed with fiber, vitamins, and minerals.
- Roasted vegetables
provide a variety of antioxidants and nutrients, making them a great
addition to any balanced meal.
- The dish is cooked with minimal oil and no heavy
creams, keeping it light yet flavorful.
This healthy, French-inspired lunch
combines fresh herbs, wholesome ingredients, and classic Mediterranean flavors
that are both nutritious and satisfying. Enjoy this modern twist on a
traditional French lunch, perfect for a wholesome and delicious midday meal!
