Let’s face it. There is nothing better than a home cooked meal. I love to cook and some days I cook all day but most of the time, I’m looking to make something easy and fast. One of my favorite meals is my baked salmon with roasted peppers and quinoa. Here’s how it’s done.

Ingredients:

-Salmon
-Quinoa
-Chicken broth
-Lawry’s Marinade
-Lawry’s chili garlic seasoning
-Olive oil
-Garlic Salt
-Bell Peppers

***Disclaimer: So I’m not putting quantities in this recipe because it’s mainly up to you and however many people you are cooking for. I usually try to make more than what is needed for dinner because I like to have leftovers for lunch or dinner the next day.

Directions:

For the salmon:

1. Spray or grease a foil lined baking sheet with some olive oil and arrange the salmon.
   
2. I like to use Lawry’s Marinade and Seasoning for each of the salmon fillets. If you only have one flavor of marinade, you can obviously just use that. Add enough marinade or seasoning to cover the fillets. I know it says marinade but the salmon is ready to go to the oven at this point since it will coat the salmon and caramelize in the oven. I promise you do not need to marinade it to get the flavor. If you have the 30 mins to wait, you definitely can marinade the salmon but I usually don’t.
   
   
   
   (My husband is obsessed with these and usually buys them when they are on sale which is why we have multiples.)
3. Place in a 400 degree oven for 15 minutes or so depending on how thick fillets are. After 15 mins, turn on the broiler to brown the top to further caramelize the marinade on the salmon. It should only take about 5 minutes.

For the roasted peppers:

1. Deseed and cut the bell pepper into 1 inch strips, coat them in about 3 tablespoons of olive oil, and season with either salt and pepper or some garlic salt. Use enough olive oil to ensure that they do not stick to the foil and for the garlic salt to stick to the peppers.
   
   I, sometimes,like to use the mini sweet peppers because they are small and easy to prepare.
2. Put in a 400 degree oven for 25 mins. I usually put the peppers in the oven before the salmon since it takes a little longer to cook.
   

For the quinoa: It depends on the type of quinoa you buy but it is quick cooking so it should only take about 15 minutes max. I cook the quinoa in chicken, beef, or vegetable stock to infuse some flavor into it.

All of the components of the meal should all be ready at the same time. If you do not have or like quinoa, you can definitely serve the salmon and roasted peppers with rice or on top of salad greens. This meal is definitely a staple in our house because it is so easy to make and packs on the flavor. Try it. I’m sure you won’t be disappointed. 🙂