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- 4 salmon fillets (6 oz each) - 2 tablespoons olive oil - 2 lemons (1 zested and juiced, 1 sliced) - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cup asparagus, trimmed and cut into 2-inch pieces The star of this dish is the salmon. It is rich in omega-3 fatty acids and has a lovely flavor. I like to use good quality salmon fillets. The olive oil adds healthy fat and helps the seasonings stick. The lemon zest and juice bring bright, fresh flavor. Garlic gives a nice depth, while the oregano and thyme add warmth. Paprika gives a subtle smokiness. You can easily adjust the salt and pepper to fit your taste. The vegetables add color and nutrition. I use cherry tomatoes and asparagus here. They roast well and add a burst of flavor. You can swap these for any veggies you like, such as bell peppers or zucchini. For this recipe, I recommend using white or red quinoa. Both types cook well and have a nice texture. Quinoa is a great source of protein and fiber. You can cook quinoa in water, but I prefer using vegetable broth. It adds extra flavor to the dish. You can also use chicken broth for a richer taste. - Fresh parsley, chopped (for garnish) - Lemon slices Garnishes make your dish pop. Fresh parsley adds a bright note and color. It makes the meal look fresh and inviting. Lemon slices add visual appeal and extra zing. You can squeeze them over the salmon for more flavor. Adding these simple touches elevates your meal. First, preheat your oven to 400°F (200°C). This step is key for even cooking. While the oven heats, grab a large sheet pan. Line it with parchment paper. This helps with easy cleanup and prevents sticking. In a mixing bowl, combine these ingredients: - 2 tablespoons olive oil - Zest of 1 lemon - Juice of 1 lemon - 3 minced garlic cloves - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste Mix well to create a flavorful marinade. Marinating adds depth and makes the salmon tender. Let it sit while you prepare the rest. Now, take the salmon fillets and coat them with the marinade. Save a tablespoon for later. Place the fillets skin-side down on the prepared sheet pan. Next, take the cherry tomatoes and asparagus. Toss them in the reserved marinade and spread them around the salmon. Don’t forget to add lemon slices on top for extra flavor. Bake everything in the oven for 15-20 minutes. The salmon should be cooked through and flake easily with a fork. Keep an eye on it to avoid overcooking. While the salmon bakes, rinse 2 cups of quinoa under cold water. This removes bitterness. In a medium saucepan, combine the rinsed quinoa and 4 cups of vegetable broth. Bring it to a boil, then reduce to a simmer. Cover and cook until the quinoa is fluffy and all liquid is absorbed, about 15 minutes. Once the salmon and veggies are ready, it’s time to assemble your bowls. Start with a base of quinoa. Top it with the salmon fillets and roasted vegetables. Add fresh parsley for a pop of color. Drizzle any leftover marinade on top for added flavor. Enjoy your meal! To make a great marinade, you can adjust flavors to fit your taste. If you want more zing, add extra lemon juice or zest. For a richer flavor, try adding more olive oil. You can also play with herbs. Fresh herbs will add a bright taste. Marination time is key. I suggest marinating the salmon for at least 30 minutes. This gives the fish a chance to soak up all the flavors. If you have time, marinate it for up to two hours in the fridge. This helps the flavors really stick. While sheet pan cooking is easy, you can try other methods too. Grilling the salmon gives it a smoky flavor. You can also bake it in a dish with a lid to keep it moist. If you need a quick meal, pan-searing is fast and tasty. To get flaky salmon, don’t overcook it. The fish should be pink in the center when done. A good rule is to cook it for 4-6 minutes per half inch of thickness. Use a fork to test if it flakes easily. If it does, it’s ready! When serving your bowls, think about pairings. A side salad with lemon vinaigrette adds crunch and fresh taste. You might also enjoy some crusty bread to soak up extra juices. For portion control, aim for balanced bowls. Start with a base of quinoa, then add equal parts salmon and veggies. Keep an eye on your serving sizes. This way, you won’t feel too full and can enjoy every bite! {{image_2}} You can easily swap out the salmon. Try using cod, trout, or halibut. Each fish brings its unique flavor. If you want to go plant-based, use tofu or tempeh instead. These options are great for a vegan twist. For vegetables, you can switch asparagus and tomatoes. Broccoli, zucchini, or bell peppers work well too. Choose what you like best. Mix and match to create your ideal bowl. Herbs and spices can change the flavor of your dish. Try fresh dill or basil instead of dried herbs. They add freshness and brightness. You can also explore spices like cumin or coriander for a different taste. If you want some heat, sprinkle chili flakes over the salmon. This adds a nice kick without overpowering the dish. You can adjust the amount to suit your taste. For gluten-free options, make sure to use gluten-free quinoa. Quinoa is naturally gluten-free and a great base for this dish. Check that your broth is also gluten-free to keep everything safe. If you’re looking for vegan variations, replace the salmon with plant-based protein. Tofu or chickpeas are fantastic choices. You can also skip the chicken broth and use water or vegetable broth instead. This way, everyone can enjoy a delicious meal. To keep leftover salmon bowls fresh, use airtight containers. Place the bowls in the fridge right away. This helps to keep the flavors intact. Enjoy your leftovers within 2-3 days. If you see any signs of spoilage, like an off smell or discoloration, it’s best to toss it. When you reheat salmon bowls, you want to keep the salmon juicy. The best method is to use the oven. Preheat it to 350°F (175°C) and bake for about 10 minutes. You can also use the microwave for a quick option. Heat in short bursts, about 30 seconds at a time, to avoid overcooking. To freeze your salmon bowls, let everything cool completely first. Use freezer-safe containers. This way, the flavors stay good for up to 3 months. When you’re ready to eat, take them out to thaw in the fridge overnight. Freezing may change the texture of the salmon, but it will still taste great. You can serve many tasty sides with these salmon bowls. Here are some ideas: - Steamed broccoli for a green crunch - A fresh garden salad for added veggies - Roasted sweet potatoes for a sweet touch - A light yogurt sauce for creaminess These sides will complement the flavors of the salmon well. To check if the salmon is done, use a fork. Gently press down on the thickest part of the fillet. If it flakes easily, it is ready. The internal temperature should reach 145°F. If you don’t have a thermometer, look for a pink, opaque color. Yes, you can use fresh herbs! They add a bright taste. Here are some good swaps: - Use 1 tablespoon of fresh oregano instead of 1 teaspoon dried - Use 1 tablespoon of fresh thyme instead of 1 teaspoon dried Just remember, fresh herbs have a stronger taste, so adjust to your liking. You can store leftovers in the fridge for up to 3 days. Make sure to place them in an airtight container. Keep an eye out for any off smells or changes in texture to ensure they are still good to eat. Yes, you can prepare some parts ahead of time. Marinate the salmon a few hours before cooking, or the night before. You can also cook the quinoa in advance and store it in the fridge. Just reheat everything when you are ready to serve. This guide covers making delicious Sheet Pan Lemon Herb Salmon Bowls. You start with fresh salmon, veggies, and flavorful quinoa. The marinade is key to great taste, so don't skip it. You learned tips for cooking, serving, and storing. Feel free to swap ingredients for your taste. Try this recipe for a healthy meal that is quick to prepare. You'll enjoy the flavors and the ease of cooking. Make it your own and share with friends!

Sheet Pan Lemon Herb Salmon Bowls

Elevate your dinner routine with these zesty lemon herb salmon bowls! This healthy recipe features tender salmon fillets baked with vibrant cherry tomatoes and asparagus, all served over a fluffy quinoa base. Perfect for a quick weeknight meal, it’s packed with flavor and nutrition. Ready to make a meal that's both delicious and easy? Click through for the full recipe and impress your family tonight! #HealthyEating #SalmonRecipe #QuinoaBowls #DinnerIdeas
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Ingredients
  

4 salmon fillets (6 oz each)

2 tablespoons olive oil

2 lemons (1 zested and juiced, 1 sliced)

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

2 cups quinoa (uncooked)

4 cups vegetable broth (for cooking quinoa)

1 cup cherry tomatoes, halved

1 cup asparagus, trimmed and cut into 2-inch pieces

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

    In a mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper. Mix well to create a marinade.

      Coat the salmon fillets with the marinade, reserving a tablespoon for later. Place the fillets skin-side down on the prepared sheet pan.

        In the same bowl, toss the cherry tomatoes and asparagus with the reserved marinade until well coated. Spread them around the salmon on the sheet pan.

          Add lemon slices over the salmon and veggies for added flavor.

            Bake everything in the preheated oven for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.

              While the salmon is baking, rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce to a simmer and cover. Cook until quinoa is fluffy and all liquid is absorbed (about 15 minutes).

                Once the salmon and vegetables are done, assemble your bowls. Start with a base of quinoa, top with salmon fillets, roasted vegetables, and freshly chopped parsley. Drizzle with any leftover marinade if desired.

                  Prep Time: 15 min | Total Time: 35 min | Servings: 4

                    - Presentation Tips: Serve in deep bowls for a layered effect, garnishing with extra parsley and a lemon wedge on the side for an added pop of color.