Salmon fillet: 150g (5.3 oz), Basil pesto: 20g (1 tbsp), Breadcrumbs (whole wheat): 15g (2 tbsp), Parmesan cheese: 10g (1 tbsp, grated), Broccoli: 100g (1 cup, florets), Cherry tomatoes: 100g (1/2 cup), Red onion: 50g (1/4 medium, sliced), Olive oil: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Lemon juice: 5ml (1 tsp), Quinoa: 50g (1/4 cup, dry weight), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 425°F (220°C). 2. Rinse 50g quinoa and cook according to package instructions. 3. In a small bowl, mix 20g basil pesto, 15g breadcrumbs, and 10g grated Parmesan cheese. 4. Place 150g salmon fillet on a baking sheet lined with parchment paper. 5. Spread the pesto mixture over the top of the salmon. 6. In a bowl, toss 100g broccoli florets, 100g cherry tomatoes, and 50g sliced red onion with 5ml olive oil, 3g minced garlic, 1g salt, and 1g black pepper. 7. Arrange the vegetables around the salmon on the baking sheet. 8. Bake for 12-15 minutes, until salmon is cooked through and vegetables are tender. 9. Drizzle the vegetables with 5ml lemon juice. 10. Serve the pesto-crusted salmon with roasted vegetables over cooked quinoa.
