A squeeze of lemon juice and vibrant pesto add bright flavor to the roasted salmon and peppers in this colorful dish.
Prep Time
10 minutes
Cook Time
40 minutes
Makes
4 servings
Serving Size
1 assembled meal
nutrition per serving Protein 32 / Carbohydrates 29g / Fiber 7g / Sugars 8g / Fat 42g / Calories 622
4 pieces skinless salmon, about 41⁄2oz (125g) each
4 bell peppers, any color, sliced
3 tbsp olive oil
Juice of 1⁄2 lemon
1⁄4 tsp salt
1⁄4 tsp freshly ground black pepper
2 cups cooked quinoa
2 cups baby arugula
1⁄2 cup Quick Pesto
1
Preheat the oven to 400°F (200°C). Spread the bell peppers on a parchment-lined baking sheet and drizzle with 1 tbsp olive oil. Place in the oven and bake for 30 minutes.
➥ Return to Prep Day Action Plan while peppers roast.
2
Line a baking sheet with foil, folding up the edges to contain juices, and grease the foil with 1 tbsp olive oil. Arrange the fillets on the baking sheet and drizzle with remaining 1 tbsp olive oil. Squeeze lemon juice over top and season with salt and pepper. Bake for 10 minutes, or until salmon is firm to the touch.
➥ Return to Prep Day Action Plan while salmon roasts.
3
To assemble the meals, place 1⁄2 cup baby arugula and 1⁄2 cup cooked quinoa in each of 4 containers. Add a piece of salmon to each container, top with 2 tbsp pesto, and divide the roasted bell peppers evenly among the containers.