Almond-Crusted Salmon with Quinoa & Roasted Vegetables

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

Rinse 3 cups of quinoa under cold water until water runs clear. Add to a large pot with 6 cups of water and 1/2 teaspoon of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until tender and liquid is absorbed.

Prepare the marinade: In a bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 3 minced garlic cloves, 1 tablespoon grated ginger, and the juice of 1 lemon.

Pat the 32 oz of salmon fillets dry with paper towels. Place in a shallow dish and pour half the marinade over them. Gently turn to coat and let marinate for 15 minutes.

In a food processor, pulse 1/2 cup sliced almonds until coarsely ground. Transfer to a bowl and mix with 1/4 cup almond flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Remove salmon from marinade (reserve the marinade). Lightly pat each fillet with cornstarch, then press the almond mixture onto the top of each fillet.

Place salmon on one of the prepared baking sheets, almond-side up.

In a large bowl, toss 4 cups broccoli florets, 2 cups cauliflower florets, and 2 diced red bell peppers with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread on the second baking sheet.

Place both baking sheets in the oven. Roast vegetables for 20-25 minutes, and salmon for 12-15 minutes until it flakes easily with a fork and the almond crust is golden brown.

While everything is roasting, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 tablespoon grated ginger, sauté for 30 seconds until fragrant.

Add 2 cups snap peas to the skillet and stir-fry for 3-4 minutes until bright green and slightly tender.

Add the reserved marinade plus 1/4 cup water to the skillet. Bring to a simmer.

In a small bowl, mix 2 tablespoons cornstarch with 1/4 cup cold water until smooth. Slowly pour into the simmering sauce while stirring constantly. Cook for 1-2 minutes until thickened.

Stir in 2 tablespoons sesame oil, 1/2 teaspoon red pepper flakes, and the juice of 1 lemon.

Roughly chop 1 cup shelled pistachios and finely chop 1/2 cup fresh dill. Slice 6 green onions.

To serve, divide the quinoa among four plates. Top with the roasted vegetables and snap peas, place a salmon fillet on top, and drizzle with the sauce. Garnish with chopped pistachios, dill, and sliced green onions.