Roasted Salmon
 With Crispy Broccoli and Quinoa

By mschweickert

Ingredients

• 1 large head broccoli (about 1 1/2 pounds), cut into small florets
• 3 cloves garlic, sliced
• 1 small red chili—halved, seeded, and thinly sliced, plus 
more for serving
• 1/4 cup canola oil
• Kosher salt and black pepper
• 4 6-ounce skinless salmon fillets
• 1 cup quinoa
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1/4 cup roasted peanuts, roughly chopped

Preparation

Step 1

Heat oven to 425° F with a rack positioned in the upper third. Toss the broccoli, garlic, chili, 2 tablespoons of the oil, 1 teaspoon salt, and ½ teaspoon pepper on a rimmed baking sheet. Nestle the salmon in the broccoli and season with ¼ teaspoon each salt and pepper. Roast, tossing the broccoli once, until the salmon is just opaque but still slightly pink in the center and the broccoli is crisp-tender, 15 to 20 minutes. Flake the salmon into large chunks.

Meanwhile, cook the quinoa according to package directions.

Whisk the vinegar, soy sauce, and
 the remaining 2 tablespoons of oil in a small bowl.

Serve the salmon and broccoli over 
the quinoa, topped with the peanuts and the soy-vinegar sauce.