Baked Salmon With Quinoa Pilaf

For the Baked Salmon:

1. Preheat the oven to 375°F (190°C).

2. Place the salmon fillets on a baking sheet lined with parchment paper.

3. Drizzle olive oil over the salmon fillets. Squeeze lemon juice over them and season with salt and pepper.

4. Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

5. Garnish with fresh herbs before serving.

For the Quinoa Pilaf:

1. In a medium-sized pot, heat olive oil over medium heat.

2. Add the chopped onion and sauté until translucent.

3. Add diced carrot and bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.

4. Stir in ground cumin, ground coriander, turmeric powder, salt, and pepper.

5. Add the rinsed quinoa to the pot and sauté for a couple of minutes to toast the quinoa.

6. Pour in water or low-sodium vegetable broth. Bring to a boil, then reduce the heat to a simmer.

7. Cover the pot and let the quinoa cook for about 15-20 minutes, or until the liquid is absorbed and the quinoa is tender.

8. In the last few minutes of cooking, add frozen peas to the quinoa and cover to cook through.

To Serve:

1. Divide the cooked quinoa pilaf among serving plates.

2. Place a baked salmon fillet on top of the quinoa pilaf.

3. Garnish with chopped fresh cilantro.

4. Serve the Baked Salmon with Quinoa Pilaf immediately as a delicious and well-balanced meal.