Quinoa-crusted salmon & vegie tray bake

Quinoa-crusted salmon & vegie tray bake
  • 0:15 Prep
  • 0:35 Cook
  • 4 Servings
  • Easy

Quinoa and salmon are a match made in heaven, as proven by this easy salmon and vegatable tray bake that is as hearty as it is healthy.

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Nutrition information, New recipes


  • 2 bunches baby carrots, trimmed, peeled, scrubbed
  • 120g (2/3 cup) cooked, cooled quinoa
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh continental parsley
  • 1 tablespoon pepitas, chopped
  • 2 teaspoon finely grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 4 (about 125g each) skinless salmon fillets
  • 1 red capsicum, deseeded, cut into thick strips
  • 1 bunch broccolini, trimmed
  • 1 lemon, thinly sliced


  • Step 1
    Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper. Place the carrots on the prepared tray and spray lightly with olive oil. Bake for 20 minutes or until just tender.
  • Step 2
    Meanwhile, combine the quinoa, chives, parsley, pepitas and lemon rind and juice in a bowl. Season. Press the quinoa mixture firmly on top of the salmon fillets.
  • Step 3
    Add capsicum to the tray with carrots and bake for 5 minutes or until starting to soften. Add the salmon, broccolini and sliced lemon to the tray. Spray lightly with olive oil. Bake for a further 10 minutes or until salmon is cooked to your liking and vegetables are tender.


  • 1524 kj


  • 20g

    Fat Total

  • 4g

    Saturated Fat

  • 5g


  • 32g


  • 11g

    Carbs (total)

All nutrition values are per serve
  • Author: Chrissy Freer
  • Image credit: Guy Bailey
  • Publication: Taste Magazine

Source: taste.com.au


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