Ingredients:

  • 2 (6-ounce/170g each) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 cup (140g) butternut squash, peeled, seeded, and cubed (1-inch/2.5cm cubes)
  • 1 cup (85g) Brussels sprouts, trimmed and halved
  • 1/2 red onion, thinly sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (90g) uncooked quinoa, rinsed
  • 1 cup (240ml) vegetable broth or water
  • Pinch of salt
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • 1/4 cup crumbled feta cheese
  • 1/4 cup Kalamata olives, pitted and halved
  • Lemon wedges, for serving

Instructions:

  1. Preheat oven to 400°F (200°C). Toss butternut squash, Brussels sprouts, and red onion with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast until tender and slightly caramelized.
  2. Combine rinsed quinoa, vegetable broth (or water), and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer until all the liquid is absorbed and the quinoa is cooked.
  3. In a small bowl, whisk together olive oil, lemon juice, parsley, dill, minced garlic, salt, and pepper.
  4. Heat olive oil in a large skillet over medium-high heat. Season salmon fillets with oregano, garlic powder, smoked paprika, salt, and pepper. Place salmon skin-side down (if using skin-on) in the hot skillet and sear until cooked through and flaky.
  5. Divide cooked quinoa between two bowls. Top with roasted vegetables, salmon fillet, crumbled feta, and Kalamata olives.
  6. Drizzle the lemon-herb dressing over the bowls.
  7. Serve immediately with lemon wedges.