sheet pan salmon with crispy quinoa

Dinner

Sheet Pan Salmon with Crispy Quinoa

Enjoy a complete protein-rich dinner cooked on just two baking sheets for easy cleanup with this salmon, roasted tomato and quinoa recipe. Baked quinoa adds texture and crunch to the dish. After the quinoa finishes cooking, fluff it with a fork to release steam and encourage it to crisp up as it sits. Packages of precooked quinoa streamline the prep, but if you have leftover quinoa, it works just as well.

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

Position oven racks in top third and lower third; preheat to 425°F. Line 2 large rimmed baking sheets with parchment paper. Place quinoa on 1 prepared baking sheet; drizzle with 2 tablespoons oil and toss to coat. Spread the quinoa into an even layer, covering the entire baking sheet.
On the other prepared baking sheet, toss tomatoes with capers, balsamic vinegar, pepper and 2 tablespoons oil; spread the tomatoes around the outer edges of the pan. Place salmon fillets, evenly spaced, in the center of the pan. Drizzle the salmon with the remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt.
Place the quinoa mixture on the top rack and the salmon mixture on the lower rack. Bake until the tomatoes begin to burst and the salmon is cooked through, about 15 minutes.
Stir the quinoa with a fork; let stand for 5 minutes. Stir the remaining 1/2 teaspoon salt into the quinoa. Divide the quinoa and salmon among 4 plates. Stir basil, garlic paste and red-wine vinegar into the tomato mixture. Spoon the tomato mixture over the salmon.