Sheet-Pan Salmon with Crispy Quinoa

Red Section Separator

Ingredients

4 (4.4-ounce) packages precooked microwaveable white and red quinoa (such as Minute) (about 2 3/4 cups) 5 tablespoons extra-virgin olive oil, divided 3 cups cherry tomatoes 3 tablespoons drained nonpareil capers 2 tablespoons balsamic vinegar 1/4 teaspoon ground pepper 4 (5-ounce) skin-on salmon fillets 3/4 teaspoon salt, divided 1/4 cup torn fresh basil leaves 1/2 teaspoon refrigerated garlic paste 1/2 teaspoon red-wine vinegar Local Offers

Step 1

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Step 2

[{"selector":"#anim-410e1da6-2bae-42d5-b7ce-702985c1fad4","keyframes":{"opacity":[0,1]},"delay":250,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Red Section Separator Place quinoa on 1 prepared baking sheet; drizzle with 2 tablespoons oil and toss to coat. Spread the quinoa into an even layer, covering the entire baking sheet.

Step 3

[{"selector":"#anim-65db491a-46dc-4a71-897c-b5e897eaae24","keyframes":{"opacity":[0,1]},"delay":250,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Red Section Separator Stir the quinoa with a fork; let stand for 5 minutes. Stir the remaining 1/2 teaspoon salt into the quinoa.

Step 4

[{"selector":"#anim-bda4b6c1-424b-4464-bf2d-0d8c91ba7abe","keyframes":{"opacity":[0,1]},"delay":250,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Red Section Separator Divide the quinoa and salmon among 4 plates.

Step 5

[{"selector":"#anim-6e8c17b6-1ebe-4feb-bc7d-aa6a8f4cb840","keyframes":{"opacity":[0,1]},"delay":250,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Red Section Separator Stir basil, garlic paste and red-wine vinegar into the tomato mixture.

Step 6

[{"selector":"#anim-729c5189-2f0f-4cb1-a100-6b253041b2c5","keyframes":{"opacity":[0,1]},"delay":250,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Red Section Separator Spoon the tomato mixture over the salmon.