Baked Salmon with Mediterranean Quinoa

Rinse the quinoa well under hot water (to remove bitterness). Pour it into a saucepan, add the broth, bring to a boil, then reduce the heat and cook covered for 15 minutes, until it absorbs the liquid. Remove from heat and leave covered.

While the water for the quinoa is heating, preheat the oven to 200 °C. Line a baking sheet with baking paper. Pat the salmon fillets dry, place them on the baking sheet, and season with salt and pepper.

In a bowl, mix olive oil, lemon juice, honey, garlic, and paprika. Generously coat the salmon with half of this mixture. Bake in the oven for 12–15 minutes.

While the salmon is baking and the quinoa is cooking, heat a tablespoon of oil in a pan. Add the sliced zucchini and bell pepper. Sauté over medium heat for 5–7 minutes, until the vegetables turn golden but remain crunchy ("al dente"). Season with salt.

Gently fluff the cooked quinoa with a fork and stir in the sautéed vegetables. Add a bit of fresh herbs if desired.

Remove the baked salmon from the oven, drizzle with the remaining marinade, and serve alongside the prepared quinoa with vegetables.1 Preparing the quinoa: Rinse the quinoa well under hot water (to remove bitterness). Pour it into a saucepan, add the broth, bring to a boil, then reduce the heat and cook covered for 15 minutes, until it absorbs the liquid. Remove from heat and leave covered.