Go Back
+ servings
Baked Salmon with Blackberry Quinoa Salad

Baked Salmon with Blackberry Quinoa Salad

Bursting with flavor, you’ll love this easy and healthy baked salmon and blackberry quinoa salad!
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Course: dinner, Lunch, Main Dish
Cuisine: American
Keyword: gluten free, Meal Prep, pescatarian, Salmon
Servings: 4 meals
Calories: 430kcal
Author: Meal Prep on Fleek

Ingredients

  • 4 4-ounce Wild-caught Salmon Fillets we used Sockeye Salmon
  • 4 Cups Cooked Quinoa sub water for chicken broth
  • ½ Cup Blackberries halved
  • ¼ Cup Red Cabbage diced
  • 2 large Celery Stalks sliced
  • 1 Tbsp. Avocado Oil
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. Honey
  • 1 Tbsp. Coconut Aminos
  • ½ tsp. Garlic Granules
  • ¼ tsp. Pink Himalayan Salt
  • ¼ tsp. Ground Black Pepper

Instructions

  • Preheat oven to 400℉ and line a sheet pan with parchment paper, set aside.
  • Whisk together avocado oil, dijon, honey, coconut aminos, and seasonings until well-combined to create a glaze.
  • Place fillets onto a prepared sheet pan and brush or spoon-coat the fillets in the glaze.
  • Place sheet pan on a middle-high rack and let bake ~8 minutes or until glaze has caramelized and salmon is cooked through.
  • While that bakes, combine cooked quinoa, red cabbage, blackberries, celery — set aside.
  • Serve salmon over quinoa salad, store, and enjoy!

Nutrition

Calories: 430kcal | Carbohydrates: 38.8g | Protein: 31.6g | Fat: 13g | Fiber: 4.2g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!