Soy-Ginger Glazed Salmon with Quinoa & Roasted Brussels Sprouts

Rinse quinoa under cold water in a fine mesh strainer until water runs clear.

Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

Remove from heat and let rest covered for 5 minutes. Fluff with a fork and let cool completely.

Divide into 4 meal prep containers (about ½ cup each). Cool quinoa to room temperature within 2 hours before refrigerating. Store in refrigerator for up to 5 days.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Trim and halve the Brussels sprouts. Remove any yellow outer leaves.

Toss Brussels sprouts with olive oil, salt, black pepper, and minced garlic in a large bowl until evenly coated.

Spread in a single layer on the baking sheet, cut sides down.

Roast for 20-25 minutes until crispy on the edges and tender inside, flipping halfway.

Let cool completely. Store in airtight containers in refrigerator for up to 5 days.

Let cool completely to room temperature within 2 hours. Store in airtight containers in refrigerator for up to 5 days.

In a small bowl, whisk together soy sauce, honey, grated ginger, minced garlic, and sesame oil until well combined.

Transfer to a small jar or container. Store in refrigerator for up to 1 week. Shake well before using.

Remove one container each of quinoa and Brussels sprouts from refrigerator. Verify components have been stored at or below 40°F (4°C). Let sit at room temperature for no more than 2 hours total before cooking and serving.

Preheat oven to 400°F (200°C). Line a small baking sheet with foil.

Place salmon fillets on the prepared baking sheet. Spoon soy-ginger glaze generously over each fillet, reserving some for drizzling.

Bake salmon for 12-15 minutes until glaze is caramelized and salmon flakes easily with a fork. Use a food thermometer to confirm internal temperature reaches 145°F (63°C) at the thickest part.

Reheat quinoa in microwave for 1-2 minutes until internal temperature reaches 165°F (74°C). Warm Brussels sprouts in the oven for 3-4 minutes alongside salmon or in microwave for 1 minute to at least 165°F (74°C).

Slice lemon in half. Cut one half into wedges for squeezing over finished dish.

Plate quinoa as the base, arrange Brussels sprouts alongside, and place glazed salmon on top.

Drizzle remaining soy-ginger glaze over salmon. Garnish with fresh parsley and a squeeze of lemon.