Maple Glazed Salmon with Quinoa Salad

Ingredients

• 4 6oz Salmon fillets
• 1/4 cup Maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon Lemon juice
• 1 cup Quinoa
• 2 cups Vegetable broth
• 1/2 cup Cucumber
• 1/2 cup Red bell pepper
• 1/4 cup Red onion
• 1/4 cup Fresh parsley
• 2 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2In a small bowl, combine the 1/4 cup maple syrup, 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice. Whisk until smooth.
3. 3Place the 4 6oz Salmon fillets onto the prepared baking sheet. Brush the tops of the salmon fillets evenly with the maple glaze mixture.
4. 4Bake the salmon for 12-15 minutes. The salmon is cooked through when it flakes easily with a fork or reaches an internal temperature of 145°F (63°C).
5. 5While the salmon bakes, rinse the 1 cup quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa with the 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is tender.
6. 6Once the quinoa is cooked, remove it from the heat and let it sit, covered, for 5 minutes. Then, fluff the quinoa with a fork and let it cool slightly. In a large bowl, combine the cooled quinoa with the 1/2 cup cucumber (cut into 1/2-inch cubes), 1/2 cup red bell pepper (cut into 1/2-inch cubes), 1/4 cup red onion (thinly sliced), and 1/4 cup fresh parsley (chopped).
7. 7In a separate small bowl, whisk together the 2 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
8. 8Pour the dressing over the quinoa and vegetable mixture. Toss gently to coat everything evenly.
9. 9Serve the maple-glazed salmon fillets over the prepared quinoa salad.

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