Lemon Herb Salmon & Quinoa Traybake

Ingredients

• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable stock or water
• 4 salmon fillets, about 120–150 g each
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, cut into bite-size pieces
• 1 small red onion, cut into wedges
• 2 tbsp extra-virgin olive oil
• 1 lemon, zest finely grated and juiced
• 2 garlic cloves, finely grated
• 2 tbsp fresh dill or parsley, roughly chopped
• ¼ tsp sea salt
• Freshly ground black pepper, to taste

Method

1. 1Heat the oven to 200°C / 400°F. Cook the quinoa in the vegetable stock or water according to the package instructions, then fluff with a fork.
2. 2Place the zucchini, bell pepper and red onion on a large baking tray. Toss with 1 tbsp olive oil, half the lemon zest, salt and pepper. Roast for 12 minutes.
3. 3Stir the remaining olive oil, garlic, lemon juice and remaining zest in a small bowl. Move the vegetables aside and place the salmon on the tray.
4. 4Brush the salmon with the lemon-garlic mixture. Return the tray to the oven for 10–12 minutes, until the salmon is opaque and flakes easily with a fork.
5. 5Divide the quinoa between four plates, add the roasted vegetables and salmon, then scatter with fresh herbs.