# Components:
→ Grilled Salmon
01 - 4 salmon fillets (6 oz each), skin on or off
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 1 teaspoon garlic powder
05 - Salt, to taste
06 - Freshly ground black pepper, to taste
→ Quinoa
07 - 1 cup quinoa, rinsed
08 - 2 cups water or low-sodium vegetable broth
09 - 1 tablespoon olive oil
10 - Salt, to taste
→ Roasted Vegetables
11 - 1 zucchini, chopped
12 - 1 red bell pepper, chopped
13 - 1 small red onion, sliced
14 - 1 cup cherry tomatoes, halved
15 - 2 tablespoons olive oil
16 - 1 teaspoon dried oregano
17 - Salt, to taste
18 - Black pepper, to taste
→ Optional Garnish
19 - Fresh parsley or basil, chopped
20 - Lemon wedges
# Directions:
01 - Preheat oven to 425°F. Toss zucchini, red bell pepper, red onion, and cherry tomatoes with olive oil, oregano, salt, and pepper in a mixing bowl. Arrange evenly on a baking sheet and roast for 20 to 25 minutes, stirring once halfway through.
02 - In a saucepan, bring water or broth to a boil. Stir in rinsed quinoa and salt. Reduce heat to low, cover with lid, and simmer for 15 minutes. Remove from heat and let stand 5 minutes. Fluff quinoa with fork and stir in olive oil.
03 - While vegetables roast, brush salmon fillets with olive oil, lemon juice, garlic powder, salt, and black pepper. Allow to marinate at room temperature for 10 minutes.
04 - Preheat a grill or grill pan over medium-high heat. Grill salmon for 4 to 5 minutes per side, depending on thickness, until flesh is opaque and flakes easily with a fork.
05 - Divide quinoa among four plates. Top with roasted vegetables and place grilled salmon fillet over each serving. Garnish with chopped herbs and lemon wedges as desired.
