Baked Salmon with Quinoa

Method

Step 1

Preheat the oven to 200°C. Line a baking sheet with parchment paper.

Step 2

Rinse the quinoa under cold water and place it in a medium pot with the water. Bring to a boil over high heat, then reduce to low and simmer for 15-20 minutes, or until the water has been absorbed and the quinoa is tender. Remove from the heat and fluff with a fork.

Step 3

Place the salmon fillets on the prepared baking sheet, skin-side down. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Step 4

While the salmon is baking, steam the broccoli for 5-7 minutes, or until it is tender but still slightly firm.

Step 5

Boil 4 eggs in a pot of boiling water for 7-8 minutes. Remove the eggs and let them cool in ice water. Once cooled, peel and slice the eggs.

Step 6

In a large bowl, combine the mixed greens, red bell pepper, and red onion. In a separate bowl, whisk together the balsamic vinegar and olive oil to make the dressing.

Step 7

To assemble, divide the quinoa, salad, broccoli, and boiled egg into four separate meal prep containers. Top each container with a salmon fillet and drizzle with the balsamic vinaigrette. Store in the refrigerator for up to 4 days.