Sheet Pan Salmon with Quinoa and Veggies

 Sheet Pan Salmon with Quinoa and Veggies


3 tablespoons soy sauce

1 tablespoon rice wine vinegar

2 tablespoons brown sugar

3 cloves of garlic, minced

2 tablespoon fresh ginger, grated 

1 cup quinoa

2 cups water

4 cups broccoli crowns, trimmed

2  cups small carrots, cleaned and peeled

½ tablespoon extra virgin olive oil

4 salmon fillets (5 ounces each) or 1 large salmon filled

2 teaspoons sesame oil

3 scallions thinly chopped



Preheat the oven to 425 degrees. 


Whisk together the dressing mixture of  soy sauce, rice vinegar, brown sugar and half the chopped garlic and ginger.


In a bowl combine 1 cup quinoa and 2 cups water.  On a rimmed baking sheet, add the quinoa and water.  Add the other half of the  chopped garlic and ginger.  Place in the oven and cook for 12 minutes.


In a medium sized mixing bowl, add the broccoli and carrots and 1 tablespoon of the dressing mixture and extra virgin olive oil.


Add broccoli and carrot mixture and salmon to the quinoa after 12 minutes are up. 


Spoon a tablespoon or 2 of the dressing over the salmon. Bake for another 8-11 minutes or until the salmon is opaque.  


Add sesame oil and chopped scallions to the remainder of the dressing. 


When the salmon is done, drizzle the remaining dressing over the salmon and serve with the quinoa and veggies.


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