Her healthy-eating philosophy is all about making simple but flavorful protein-packed meals.
Mango juice in the vinaigrette balances the spiced salmon and roasted vegetables on these grain bowls.
Using a sharp knife, make three 18-inch-deep cuts through the skin of each portion.
Photo: Jacob Fox
Rub the mixture on both sides of the salmon.
Cover and refrigerate for about 20 minutes.
Position racks in upper and lower thirds of oven; preheat to 425F.
Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat.
Add shallot and cook, stirring, until softened, about 2 minutes.
Add broth and bring to a boil.
Add quinoa, cover and reduce heat to a low simmer.
Cook until most of the liquid has been absorbed, 15 to 20 minutes.
Place the salmon, skin-side up, on the prepared baking sheet.
Broil until the skin is crispy and the flesh is opaque, 8 to 10 minutes.
Serve the quinoa, vegetables and salmon topped with the dressing, dried cranberries and lime wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
