Baked Lemon Pepper Salmon with Saffron Quinoa and Roasted Vegetables

INGREDIENTS

Mixed Vegetables (Carrots, brocolli, cauliflower)
Salmon
Quinoa
Saffron
Pink Himalayan Salt
Lemon Pepper
Olive Oil
Red Wine Vinegar


DIRECTIONS

1. Cook quinoa (one part quinoa to two cups liquid). Towards the end of the cooking time (when there is still a little liquid left), add a sprinkle of saffron and pink Himalayan salt to the quinoa. Stir and serve warm.
2. Roast Veggies: Place your vegetables on a sheet pan, add some olive oil, red wine vinegar and lemon pepper to the vegetables and mix. Roast for about 20 minutes.
3. Baked Salmon: Place salmon on tin foil in a oven safe dish. Coat with some olive oil and lemon pepper. Bake at 375 for about 15 minutes flipping half way.