Roasted Spiced Salmon with Veggies and Quinoa
Salmon is one of our favorite foods to eat, so I’m always looking for new ways to prepare it - all the while, using pantry staples (spices, quinoa) and soon to expire produce (bell peppers, onion). The spice rub for the salmon is addicting…sweet, smoky, and a little spicy. This dish comes together quickly and you could even chop the veggies and make the quinoa ahead of time. It also reheats nicely if meal prepping or there are leftovers.
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Ingredients - serves 4 to 5
1.5 lbs salmon, skin-on
1.5 tablespoon coconut palm sugar or brown sugar
1/2 tablespoon smoked paprika
1/2 tablespoon onion powder
1/2 teaspoon granulated garlic
1/2 teaspoon taco seasoning
1/2 teaspoon each sea salt and cracked pepper
1/8 teaspoon cayenne pepper
3 bell peppers, sliced into 1/2” strips
1 medium onion, sliced
olive oil
granulated garlic, sea salt, and cracked pepper, to taste
1 cup dry quinoa, cooked in veggie or chicken broth according to package directions
Directions
Mix spices (sugar through cayenne pepper) and rub spice mixture onto the salmon. Turn broiler on high and place salmon, skin side down, on foil lined baking sheet for 6-8 minutes.
Preheat oven to 450 degrees. Put sliced peppers and onions in large bowl and lightly coat with olive oil, granulated garlic, and sea salt and cracked pepper. Toss onto a baking sheet and roast in the oven for about 30 minutes or until the edges are charred.
Serve with the fluffy quinoa.
Enjoy!