Ingredients:
- 1 lb salmon fillet, skin on
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp orange juice
- 1 tsp grated ginger
- ½ tsp cumin powder
- ¼ tsp red pepper flakes
- Salt and black pepper to taste
- 1 lb carrots, peeled and sliced
- 1 cup quinoa
- 2 cups water
- ⅓ cup chopped fresh parsley
- 1 tbsp butter
Instructions:
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together olive oil, lemon juice, orange juice, ginger, cumin powder, red pepper flakes, salt, and black pepper.
- Place salmon fillet in a baking dish and pour the marinade over it. Ensure both sides are coated.
- Toss sliced carrots with 1 tbsp olive oil, salt, and pepper on a separate baking sheet.
- Bake salmon and carrots for 15-20 minutes, or until salmon is cooked through and carrots are tender.
- While the salmon and carrots bake, rinse quinoa under cold water and drain. Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork.
- Stir chopped parsley and butter into the cooked quinoa.
- Serve salmon fillets over a bed of parsley quinoa, alongside roasted carrots.