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Ingredients
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2 small or 1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch pieces
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4 cups cauliflower florets
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6 small shallots, quartered
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3 tablespoons extra-virgin olive oil, divided
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¾ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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1 ¼ cups water
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¾ cup red or white quinoa
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1 pound wild Alaskan salmon fillet, skinned (see Tip) and cut into 4 portions
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Olive oil or canola oil cooking spray
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3 tablespoons lemon juice
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2 tablespoons maple syrup
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¼ cup chopped walnuts, toasted
Directions
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Preheat oven to 425 degrees F.
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Toss squash, cauliflower and shallots with 2 tablespoons oil, 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once or twice, until the vegetables are tender and browned in spots, 20 to 25 minutes.
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Meanwhile, bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 12 to 15 minutes. Remove from the heat.
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When the vegetables are tender, move the vegetables to one side of the pan and place salmon in the empty spot. Coat the salmon with a thin layer of cooking spray and season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque in the middle, 4 to 6 minutes.
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Combine the remaining 1 tablespoon oil, lemon juice, maple syrup and 1/4 teaspoon salt in a small bowl. Serve the quinoa, salmon and vegetables drizzled with the dressing and topped with walnuts.
Tips
Place a salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition Facts (per serving)
499 | Calories |
22g | Fat |
47g | Carbs |
32g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 3 oz. salmon, 1 cup vegetables, 1/2 cup quinoa | |
Calories 499 | |
% Daily Value * | |
Total Carbohydrate 47g | 17% |
Dietary Fiber 9g | 31% |
Total Sugars 14g | |
Added Sugars 7g | 14% |
Protein 32g | 63% |
Total Fat 22g | 28% |
Saturated Fat 3g | 17% |
Cholesterol 53mg | 18% |
Vitamin A 9928IU | 199% |
Vitamin C 64mg | 71% |
Folate 149mcg | 37% |
Sodium 516mg | 22% |
Calcium 139mg | 11% |
Iron 4mg | 19% |
Magnesium 149mg | 36% |
Potassium 1141mg | 24% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.