Crispy Salmon Bowl With Summer Vegetables

Crisp and flaky salmon with seasonal vegetables and quinoa make for the perfect summer meal.

Salmon

• 1 salmon filet

• 1-2 tbsp coconut aminos

• drizzle of olive oil

  salt, pepper, garlic and onion powder
  

Vegetables

• 1/2 zuchini squash, halved and chopped

• 1/2 yellow squash, halved and chopped

• 1/2 red onion, roughly chopped

• handful of cherry tomatoes

• Garlic, salt, pepper, olive oil, Bragg 24 herbs seasoning

Quinoa

• 1/2 cup uncooked quinoa

• 1 cup water

Method

Quinoa

Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness.

In a small saucepan, combine the rinsed quinoa, water (or vegetable broth), and a pinch of salt if desired.

Place the saucepan over medium-high heat and bring the liquid to a boil.

Once boiling, reduce the heat to low and cover the saucepan with a lid.

Simmer the quinoa for about 15 minutes or until all the liquid has been absorbed and the quinoa is fluffy and tender.

Vegetables

Preheat your oven to 450°F and line a baking sheet with parchment paper or lightly grease it.

In a large bowl, combine the zucchini, onion, tomatoes, minced garlic, olive oil, salt, and pepper, and herb blend. Toss everything together until the vegetables are evenly coated with the oil and seasonings.

Spread the vegetable mixture out in a single layer on the prepared baking sheet.

Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through cooking.

Salmon

Pat salmon dry. In a small bowl, combine 2 tbsp coconut aminos, salt, pepper, and garlic powder, whisk. Top salmon with mixture and air fry for 10-12 minutes or place in oven on broil for 10-12 minutes.

Plate and enjoy!