Roasted Atlantic Salmon Recipe

Cook quinoa

Rinse 1 cup quinoa under cold water in a fine-mesh sieve until water runs clear. Combine rinsed quinoa and 2 cups water or broth in a small saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes; fluff with a fork and transfer to a bowl to cool slightly.

When quinoa is warm (not hot), stir in 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, 2 tablespoons chopped parsley, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep at room temperature while you prepare salmon and vegetables.

In a small bowl whisk together 2 tsp grated ginger, 1 tsp minced garlic, 1 chopped red chili, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp honey (or maple), 1 tsp neutral oil and 1/2 tsp sesame oil. Add 1/8 tsp salt and stir. Taste: if too sharp, add a little more honey; if too salty, add 1 tsp water. Stir in sliced scallion. Set aside at room temperature.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

In a large bowl toss 2 cups carrots, 2 cups zucchini pieces, 1 cup red bell pepper, 1 cup snap peas (or green beans), and 1/2 cup red onion with 2 tbsp olive oil, 3/4 tsp kosher salt, 1/2 tsp black pepper and the herb sprigs until evenly coated.

Spread vegetables in an even layer on the baking sheet without overcrowding. Roast in the preheated oven 18–22 minutes, tossing halfway through, until vegetables are tender and edges are lightly caramelized. Remove herb sprigs before serving. Keep warm.

Pat salmon fillets dry with paper towels. Let sit at room temperature 10–15 minutes while oven preheats (can be done while roasting vegetables).

Brush both sides of each fillet with 2 tbs olive oil (divided) and season the flesh and skin-side lightly with 1.5 tsp kosher salt and 3/4 tsp freshly ground black pepper. Cut the lemon in half and reserve one half for squeezing over cooked fish; slice the other half into wedges for serving.

When vegetables have 8–10 minutes left, place salmon fillets skin-side down on a separate lightly oiled baking sheet or on the oven rack lined with foil. Roast at 425°F (220°C) until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, about 8–12 minutes depending on thickness (roughly 8–10 minutes for 1-inch fillets). For a crispier skin, broil 1–2 minutes at the end watching closely.

Remove salmon from oven and let rest 3 minutes. Squeeze reserved lemon half over the fillets just before plating.

Divide warm quinoa salad among 4 plates (about 3/4 cup each). Spoon a portion of roasted market vegetables alongside. Place one salmon fillet atop or beside the quinoa.

Spoon 1–2 tablespoons ginger chili sauce over each salmon fillet and a little on the vegetables as desired. Garnish with lemon wedges and microgreens or chopped chives.

Serve immediately while salmon and vegetables are warm. Offer additional sauce at the table.