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Generating an image for this exact recipe… Oven-roasted Atlantic salmon fillet with quinoa, broccoli and mustard-yogurt sauce

Saved image, when available

Recipe details

Oven-roasted Atlantic salmon fillet with quinoa, broccoli and mustard-yogurt sauce

Name: Oven-roasted Atlantic salmon fillet with quinoa, broccoli and mustard-yogurt sauce
Total time: 45 min
Yield: 1
Cuisine: Other
Ingredients: 170 g salmon atlantic salmon fillet iced; 55 g dry quinoa; 180 g broccoli florets; 60 g plain Greek yogurt; 10 g Dijon mustard; 15 ml lemon juice; 15 ml olive oil; 1 pcs garlic; 3 g kosher salt; 0.5 g black pepper

EN RU

A complete one-person main course of oven-roasted Atlantic salmon with tender broccoli, quinoa, and a mustard-yogurt sauce. A dinner idea with ingredients and cooking steps in one place.

≈ 92 kcal/100 g · ≈ 263 kcal/serving

45 minMediumOther

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

salmon atlantic salmon fillet iced170 g
dry quinoa55 g
broccoli florets180 g
plain Greek yogurt60 g
Dijon mustard10 g
lemon juice15 ml
olive oil15 ml
garlic1 pcs
kosher salt3 g
black pepper0.5 g

Cookware and utensils

rimmed baking sheet
parchment paper
small saucepan with lid
small bowl
instant-read thermometer

Directions

01
Rinse the quinoa under cold running water.
Products
dry quinoa — 55 g
Action
Rinse
Time
1 min
Temperature
cold
02
Simmer the quinoa with 120 ml water and half the salt in the covered saucepan.
Products
dry quinoa — 55 g; kosher salt — 3 g
Action
Simmer
Time
15 min
Temperature
low heat
03
Preheat the oven to 425°F/220°C.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
425°F/220°C
04
Toss the broccoli with half the olive oil, garlic, and half the remaining salt and pepper.
Products
broccoli florets — 180 g; olive oil — 15 ml; garlic — 1 pcs; kosher salt — 3 g; black pepper — 0.5 g
Action
Toss
Time
2 min
Temperature
room temperature
05
Arrange the broccoli on the parchment-lined baking sheet.
Products
broccoli florets — 180 g
Action
Arrange
Time
1 min
Temperature
room temperature
06
Place the salmon beside the broccoli and brush it with the remaining olive oil.
Products
salmon atlantic salmon fillet iced — 170 g; olive oil — 15 ml
Action
Brush
Time
1 min
Temperature
room temperature
07
Season the salmon with the remaining salt and pepper.
Products
salmon atlantic salmon fillet iced — 170 g; kosher salt — 3 g; black pepper — 0.5 g
Action
Season
Time
1 min
Temperature
room temperature
08
Roast the salmon and broccoli until the thickest part of the salmon reaches 63°C/145°F.
Products
salmon atlantic salmon fillet iced — 170 g; broccoli florets — 180 g
Action
Roast
Time
12 min
Temperature
425°F/220°C; salmon 63°C/145°F internal
09
Whisk the Greek yogurt, Dijon mustard, and lemon juice in the small bowl.
Products
plain Greek yogurt — 60 g; Dijon mustard — 10 g; lemon juice — 15 ml
Action
Whisk
Time
2 min
Temperature
room temperature
10
Fluff the cooked quinoa with a fork.
Products
dry quinoa — 55 g
Action
Fluff
Time
1 min
Temperature
hot
11
Serve the salmon with the quinoa, broccoli, and yogurt sauce.
Products
salmon atlantic salmon fillet iced — 170 g; dry quinoa — 55 g; broccoli florets — 180 g; plain Greek yogurt — 60 g; Dijon mustard — 10 g; lemon juice — 15 ml
Action
Serve
Time
1 min
Temperature
hot

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