KAILO KITCHEN
Enjoy a healthy weeknight meal with this easy one-tray dinner featuring anti-inflammatory ingredients. Omega-3-rich salmon is roasted alongside a colourful medley of seasonal veggies like asparagus, zucchini, carrots, and cherry tomatoes, all drizzled with a simple olive oil and garlic blend. Topped with capers, dill, and zesty lemon, the salmon and veggies create a wholesome base. A fresh spring quinoa salad with rocket, baby spinach, creamy avocado, and boiled eggs, paired with a lemon mustard vinaigrette, completes this balanced meal. It’s simple, nutritious, and packed with powerful flavours.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients List
For the Salmon and Roasted Veggies
- 4 salmon fillets (skin on or off, depending on preference)
- 2 bunches mini asparagus, cut into fourths
- 1 medium zucchini, sliced into rounds
- 1 cup cherry tomatoes, halved
- 1 large carrot, sliced into rounds
- ½ red onion, sliced into wedges
- 2 tbsp olive oil
- 2 tbsp capers (½ tbsp on each salmon fillet)
- Fresh dill, for garnish
- 1 lemon, sliced into 4 rounds
For the Olive Oil Mix
- 2 tbsp olive oil
- ½ tsp garlic powder
- Salt and pepper, to taste
For the Spring Quinoa Salad
- 1 cup tricolour quinoa, cooked and cooled
- 1 cup rocket lettuce
- 1 cup baby spinach
- 1 avocado, sliced
- 1 cup baby cucumbers, sliced
- 4 boiled eggs, halved
- ¼ cup fresh herbs (parsley or dill)
- Salt and pepper, to taste
For the Lemon Mustard Vinaigrette
- ¼ cup olive oil
- Juice of 1 lemon (approx. 2 tbsp)
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper, to taste
- Zest of 1 lemon
Why You'll Love It
1. Quick & Convenient:This one-tray meal is simple to prepare, making weeknight cooking a breeze.
2. Nutrient-Rich: Featuring omega-3 rich salmon and a variety of colourful veggies, this dish is packed with essential nutrients.
3. Customisable: Feel free to mix and match your favourite veggies and grains to suit your taste.
4. Delicious Flavours: The combination of roasted salmon, fresh vegetables, and zesty vinaigrette creates a delightful explosion of flavours.
5. Meal Prep Friendly: Easily prepare this dish ahead of time for quick, healthy meals throughout the week.
How to Make It
1. Preheat the Oven:
- Preheat your oven to 200°C and line a large baking tray with parchment paper.
2. Prepare the Vegetables:
- Slice the asparagus, zucchini, carrot, and red onion, halve the cherry tomatoes, and slice the lemon into rounds.
3. Arrange the Veggies:
- Place the prepared vegetables on the lined baking tray.
4. Prepare the Olive Oil Mix:
- In a small bowl, whisk together olive oil, garlic powder, salt, and pepper.
5. Coat the Salmon and Veggies:
- Nestle the salmon fillets among the vegetables on the tray. Pour the olive oil mixture over both the salmon and vegetables, ensuring everything is coated. Top each salmon fillet with a lemon slice, scatter capers, and garnish with dill.
6. Bake the Tray:
- Bake for 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender with lightly crisped edges.
7. Assemble the Salad:
- In a large bowl, combine quinoa, rocket, baby spinach, avocado, cucumbers, boiled eggs, and fresh herbs. Season with salt and pepper.
8. Make the Vinaigrette:
- In a small jar, whisk together olive oil, lemon juice, Dijon mustard, honey, lemon zest, salt, and pepper.
9. Toss the Salad:
- Drizzle the vinaigrette over the salad and toss gently.
10. Serve:
- Serve the roasted salmon and vegetables alongside the spring quinoa salad. Garnish with extra herbs and lemon slices, if desired.
Why We Love It
This One-Tray Oven Salmon & Roast Veggies with Spring Quinoa Salad is the epitome of a healthy, satisfying dinner. Combining anti-inflammatory ingredients with vibrant flavours, it’s a meal that not only nourishes your body but also delights your taste buds. Plus, the simplicity of cooking everything on one tray makes cleanup a breeze!
Recipe by @lalasplate.