Recipe: Mediterranean Baked Salmon with Quinoa Pilaf and Roasted VegetablesDescription: Omega-3 rich salmon fillets baked with Mediterranean herbs, lemon, and olives, served over fluffy quinoa pilaf with roasted zucchini, cherry tomatoes, and red onions. This heart-healthy family dinner provides complete proteins, anti-inflammatory fats, fiber, and antioxidants while being naturally gluten-free.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 4 piece salmon fillet, 4 tablespoon olive oil, 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 piece lemon, 0.5 cup black olives, 1 cup quinoa, 2 cup water, 2 piece zucchini, 1 cup cherry tomatoes, 1 piece red onionInstructions: Preheat the oven to 200°C. Place salmon fillets on a baking sheet. Drizzle with olive oil, and sprinkle with oregano, basil, salt, and pepper. Add lemon slices and black olives on top of the salmon. Roast the salmon in the oven for 20-25 minutes or until the salmon is cooked through and flakes easily with a fork. While the salmon is baking, rinse quinoa under cold water, then add to a pot with water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed. Fluff the quinoa with a fork and set aside. On another baking sheet, toss zucchini, cherry tomatoes, and red onion with olive oil, salt, and pepper. Roast in the oven for 20 minutes or until vegetables are tender and slightly caramelized. Serve the baked salmon over a bed of quinoa pilaf, topped with roasted vegetables.Perfect for: Meal planning, weekly preparation, home cooking Tags: Mediterranean, gluten-free, family dinner, healthyThis Mediterranean Baked Salmon with Quinoa Pilaf and Roasted Vegetables recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.