Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 4

Nutrition Profile:

- Sesame-Free

- Diabetes-Appropriate

- Nut-Free

- Dairy-Free

- Healthy Pregnancy

- Soy-Free

- High-Protein

- Egg-Free

- Gluten-Free

Ingredients:

- 4 (4.4-ounce) packages precooked microwaveable white and red quinoa (such as Minute) (about 2 3/4 cups)

- 5 tablespoons extra-virgin olive oil, divided

- 3 cups cherry tomatoes

- 3 tablespoons drained nonpareil capers

- 2 tablespoons balsamic vinegar

- 1/4 teaspoon ground pepper

- 4 (5-ounce) skin-on salmon fillets

- 3/4 teaspoon salt, divided

- 1/4 cup torn fresh basil leaves

- 1/2 teaspoon refrigerated garlic paste

- 1/2 teaspoon red-wine vinegar

Directions:

1. Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper.

2. Spread quinoa on one baking sheet and drizzle with 2 tablespoons of oil. Toss to coat and spread evenly.

3. On the other baking sheet, toss tomatoes with capers, balsamic vinegar, pepper, and 2 tablespoons of oil. Place salmon fillets in the center and drizzle with remaining oil, sprinkle with salt.

4. Bake quinoa and salmon on separate racks until tomatoes burst and salmon is cooked through, about 15 minutes.

5. Stir quinoa with a fork and let stand for 5 minutes. Stir in remaining salt.

6. Divide quinoa and salmon among 4 plates. Mix basil, garlic paste, and red-wine vinegar into the tomato mixture. Spoon over salmon.

Equipment:

- Parchment paper

Nutrition Information:

- Serving Size: about 1/2 cup quinoa, 1/2 cup tomato mixture, and 1 salmon fillet

- Calories 600

- Fat 36g

- Saturated Fat 6g

- Cholesterol 75mg

- Carbohydrates 33g

- Total sugars 5g

- Added sugars 0g

- Protein 36g

- Fiber 5g

- Sodium 719mg

- Potassium 1,001mg