Lemon-Herb Baked Salmon with Quinoa & Roasted Broccoli

Description A bright, fast, and flavor-packed meal: oven-baked salmon brushed with lemon, garlic, and fresh herbs served over fluffy, high-fiber quinoa and garlicky roasted broccoli. Built for steady blood glucose — lean protein, low-GI whole grains, and plenty of nonstarchy vegetables. Easy enough for weeknights, elegant enough for guests.

Ingredients (with Glycemic Index)

• 4 salmon fillets, 4 oz each (skin on) — GI: 0
• 1 cup dry quinoa, rinsed — GI: 53
• 2 cups low-sodium vegetable or chicken broth (for cooking quinoa) — GI: 0
• 1 large head broccoli, cut into florets (~4 cups) — GI: 10
• 2 tbsp extra-virgin olive oil, divided — GI: 0
• 2 cloves garlic, minced (for salmon) — GI: 0
• 2 cloves garlic, sliced (for broccoli) — GI: 0
• Zest and juice of 1 lemon (~2 tbsp juice + zest) — GI: 0
• 1 tbsp fresh parsley, chopped — GI: 0
• 1 tbsp fresh dill or 1 tsp dried dill — GI: 0
• 1/2 tsp Dijon mustard — GI: 0
• 1/4 tsp crushed red pepper flakes (optional) — GI: 0
• Salt, to taste — GI: 0
• Freshly ground black pepper, to taste — GI: 0
• 2 tbsp toasted sliced almonds (optional, for garnish) — GI: 0
• 1 medium cucumber, thinly sliced (side salad) — GI: 15
• 1 tbsp plain Greek yogurt (for quick cucumber drizzle) — GI: 11

Cooking Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment.
2. Prepare quinoa: In a medium saucepan bring 2 cups broth to a boil. Add rinsed quinoa, reduce to low, cover and simmer 15 minutes. Remove from heat and let steam 5 minutes, then fluff with fork.
3. Toss broccoli florets with 1 tbsp olive oil, sliced garlic, a pinch of salt and pepper. Spread on one side of baking sheet.
4. Make lemon-herb glaze: In a small bowl whisk together 1 tbsp olive oil, lemon zest and juice, minced garlic, Dijon, parsley, dill, crushed red pepper (if using), salt and pepper.
5. Pat salmon dry and place on the other side of baking sheet (skin side down). Brush salmon with most of the lemon-herb glaze, reserving a little for finishing.
6. Roast in oven 12–15 minutes, until broccoli is tender-crisp and salmon flakes easily with a fork (internal temp ~125–130°F/52–54°C for medium). If you prefer a slight char, broil 1–2 minutes at the end—watch closely.
7. While salmon roasts, toss sliced cucumber with 1 tbsp Greek yogurt, a pinch of salt, and a little lemon zest for a quick cooling side.
8. Plate: Spoon quinoa onto plates, top with a salmon fillet and roasted broccoli. Drizzle reserved glaze over salmon and sprinkle toasted almonds across the dish.