Romesco Salmon [30 min dinner]

Name: Romesco Salmon [30 min dinner]
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Spanish, Mediterranean
Ingredients: - [ ] 1 lb salmon; - [ ] 1 lb Brussels sprouts, quartered; - [ ] 1/2 lemon, juiced; - [ ] 4 cloves garlic, minced; - [ ] 3 tbsp honey; - [ ] 1/2 tbsp paprika; - [ ] 1 cup quinoa; - [ ] 1/2 lemon, juiced; - [ ] Handful of Parsley; - [ ] 1 tbsp garlic powder; - [ ] 1/4 tsp salt; - [ ] 1/4 tsp pepper; - [ ] 2/3 cup almonds; - [ ] 12 oz jar roasted red pepper (with oil); - [ ] 1 clove garlic; - [ ] 1/2 tsp salt; - [ ] 1/2 lemon, juiced

8 steps

Prep:10minCook:20min

One of my new favorite ovulatory dinners. So quick, so tasty, and so healthy!

Updated at: Thu, 17 Aug 2023 08:02:04 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories671 kcal (34%)

Total Fat30.4 g (43%)

Carbs65.7 g (25%)

Sugars19.7 g (22%)

Protein39.5 g (79%)

Sodium696.1 mg (35%)

Fiber11.4 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Preheat oven to 425

Step 2

Make the quinoa. Rinse quinoa and add to a pot with 2 cups water. Bring water to a boil, then cover, lower to a simmer, and cook for 15 min or until all the water is absorbed.

Step 3

On an oiled sheet pan, add your salmon and Brussels.

Step 4

Make the sauce for the salmon and Brussels by combining the garlic, lemon, honey, and paprika. Mix together and then pour over the salmon and Brussels and make sure they’re all covered.

Step 5

Bake at 425 for 12-15 min

Step 6

While the salmon and quinoa are cooking, start making your romesco sauce by putting all the ingredients in a high speed blender.

Step 7

When the quinoa is cooked, add lemon juice, salt, pepper, garlic, and parsley. Mix together

Step 8

Assemble a bowl by adding the romesco sauce as a base, topped with quinoa, salmon, and brussels