A flavorful and healthy meal prep recipe featuring chili oregano roasted salmon, fluffy quinoa, and tender roasted vegetables.

Scale

700 g skinless salmon fillets

250 g uncooked quinoa

400 g snap peas

500 g cauliflower florets

1 1/2 tbsp olive oil

2 1/2 tsp chili powder

2 1/2 tsp dried oregano

Preheat your oven to 200 degrees C (400 degrees F).
Rinse the quinoa thoroughly under cold water.
Cook the quinoa according to package directions.
While the quinoa cooks, chop the cauliflower into bite-sized florets.
In a large bowl, toss the cauliflower and snap peas with 1 tablespoon of olive oil, 1 teaspoon of chili powder, and 1 teaspoon of dried oregano.
Spread the seasoned vegetables in a single layer on a baking sheet.
Roast the vegetables for 10 minutes.
Pat the salmon fillets dry with paper towels.
In a small bowl, combine the remaining 1/2 tablespoon of olive oil, 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of dried oregano.
Rub the spice mixture evenly over the salmon fillets.
After the vegetables have roasted for 10 minutes, add the salmon fillets to the baking sheet with the vegetables.
Continue roasting for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Once cooked, fluff the quinoa with a fork.
Serve the roasted salmon and vegetables alongside the cooked quinoa.

Recommended kitchen tools: Glass Meal Prep Containers, Fish Spatula and Half Sheet Pan.

Keywords: salmon, quinoa, roasted vegetables, healthy, meal prep, chili oregano, dinner, easy