Ingredients
- 1 ½ lbs. skin-on salmon fillet
- 8 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. jerk seasoning plus 1 teaspoon, divided
- 1 tsp. paprika
- 4 tsp. lime juice, divided, plus lime wedges for serving
- 1 lbs. Brussels sprouts, trimmed and halved
- ¾ tsp. kosher salt, divided
- ¼ tsp. ground pepper, divided
- 1 medium butternut squash, peeled and cut into 1/2-inch cubes
- 1 large shallot, minced
- 2 cups low-sodium vegetable broth, plus more if needed
- 1 cup quinoa
- ¼ cup mango juice or nectar
- 2 tablespoons chopped fresh cilantro
- ¾ cup dried cranberries, coarsely chopped
Instructions
- Place salmon on a cutting board, skin-side up, and cut into 6 portions. Using a sharp knife, make three ⅛-inch-deep cuts through the skin of each portion. Whisk 1 tablespoon oil, 2 tablespoons jerk seasoning, paprika and 1 teaspoon lime juice in a medium bowl. Rub the mixture on both sides of the salmon. Cover and refrigerate for about 20 minutes.
- Position racks in upper and lower thirds of oven; preheat to 425°F.
- Toss Brussels sprouts, 1 tablespoon oil, ¼ teaspoon salt and ⅛ teaspoon pepper on a rimmed baking sheet. Toss squash, 1 tablespoon oil, ¼ teaspoon salt and the remaining 1 teaspoon jerk seasoning on another rimmed baking sheet. Roast the vegetables until lightly browned, stirring and rotating the pans between the racks halfway through, about 20 minutes.
- Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add broth and bring to a boil. Add quinoa, cover and reduce heat to a low simmer. Cook until most of the liquid has been absorbed, 15 to 20 minutes. Remove from heat.
- When the vegetables are out of the oven, turn broiler to high and line a baking sheet with foil.
- Place the salmon, skin-side up, on the prepared baking sheet. Broil until the skin is crispy and the flesh is opaque, 8 to 10 minutes.
- Whisk mango juice (or nectar), cilantro, the remaining 4 tablespoons oil, 3 teaspoons lime juice, ¼ teaspoon salt and ⅛ teaspoon pepper in a small bowl. Serve the quinoa, vegetables and salmon topped with the dressing, dried cranberries and lime wedges.
Nutrition
598 calories; fat 29g; cholesterol 72mg; sodium 691mg; carbohydrates 58g; dietary fiber 9g; protein 33g; sugars 21g; saturated fat 4g.
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