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Maple Glazed Salmon with Sugar Snap Pea, Carrot & Quinoa Salad.

  • 2 medium
  • 16 fl oz
    chicken or vegetable broth
  • 2 cloves
  • 1 cup
  • 1 ½ lb
    salmon fillet
  • 2 (8 oz) pkg
    sugar snap peas
    black pepper
    Dijon mustard
    extra virgin olive oil
    pure maple syrup
    red wine vinegar
    soy sauce
  • 1
    Preheat oven to broil and position rack under the broiler.
  • 2
    In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, uncovered, for 5 minutes.
    1 cup quinoa
    16 fl oz (2 cups) chicken or vegetable broth
  • 3
    Place salmon fillets in a baking dish and season with salt and pepper. Place in the oven and broil for 3 minutes.
    1 ½ lb salmon fillets
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 4
    In a small bowl, combine soy sauce, maple syrup, Dijon, and pepper.
    2 tbsp soy sauce
    2 tbsp pure maple syrup
    2 tsp Dijon mustard
    ¼ tsp black pepper
  • 5
    Take salmon out of the oven and spoon sauce over top. Return to oven and cook until salmon is opaque, another 5-6 minutes.
  • 6
    Peel and mince garlic. In large bowl, prepare dressing by whisking together garlic, oil, vinegar, salt, and pepper.
    2 cloves garlic
    3 tbsp extra virgin olive oil
    1 tbsp red wine vinegar
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 7
    Wash peas and carrots. Halve the peas and add to bowl with dressing. Peel, coarsely grate, and add the carrots to bowl.
    2 (8 oz) pkg sugar snap peas
    2 medium carrots
  • 8
    Uncover quinoa and fluff with a fork. Add to bowl and toss salad.
  • 9
    To serve, place quinoa salad on a plate and add salmon on top. Enjoy!