I love to cook, and I also try to stay balanced with my eating. Alongside regular exercise — I compete in triathlons and am training for my first half-marathon — I prepare simple, nutritious meals for the week like this baked salmon with brown rice, red quinoa, and zucchini. Preparing filling, healthy lunches ahead of time helps me enjoy occasional weekend treats without losing control. I’m not perfect and still have a few pounds I’d like to lose, but batch-cooking satisfying meals keeps my routine sustainable and enjoyable.
Check out my other Healthy Week Lunches!
Healthy Week: Lunches {Baked Salmon with Brown Rice, Red Quinoa, and Zucchini}
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Author: Erica
Servings: 5
Ingredients
- 1 lb salmon with the skin on
- good pinch each kosher or fine sea salt fresh cracked pepper, and Old Bay seasoning
- ¾ c brown rice
- ¼ c red quinoa
- olive oil in an oil mister or cooking spray
- 1 large zucchini diced
- ½ t kosher salt
Instructions
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Preheat the oven to 400°F (200°C). Bring a large pot of water to a boil.
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Line a small baking pan with foil for easy cleanup. Place the salmon skin-side down on the foil and season generously with salt, pepper, and Old Bay. Bake 15–20 minutes, until just cooked through and the fish flakes easily with a fork. Remove and let cool.
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On a separate baking sheet, arrange the diced zucchini in a single layer. Lightly mist or spray with olive oil and season with salt and pepper. Roast about 15 minutes, until tender.
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Add the brown rice to the boiling water and cook 15 minutes, then add the red quinoa and cook another 15 minutes. Drain using the pot lid, return the lid, and let the grains steam for 10 minutes. Stir in the roasted zucchini and ½ teaspoon kosher salt.
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Divide the rice, quinoa, and zucchini mixture among five containers. Remove and discard the salmon skin, then portion the salmon into the containers. Refrigerate until ready to eat. Reheat in the microwave for about 1 minute. Yields 5 servings.
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