VINCE One-Pan Lemon-Herb
THE VINCE KITCHEN RECI PE
Salmon with roasted tomatoes, zucchini & quinoa
PREP
COOK
SERVES
PER SERVING*
15 MIN
25 MIN
4
≈ 580 CAL • ≈ 38 G PROTEIN
INGREDIENTS
FOR THE SALMON & VEGETABLES • 4 salmon fillets, 5–6 oz each • 1 pint cherry tomatoes • 2 medium zucchini, cut into half-moons • 1 small red onion, cut into wedges • 3 tbsp extra-virgin olive oil, divided • 3 garlic cloves, minced • 2 lemons — 1 zested and juiced, 1 sliced • 1 tsp dried oregano • ½ tsp salt and ¼ tsp black pepper, divided
FOR THE QUINOA • 1 cup dry quinoa, rinsed • 2 cups low-sodium broth or water • 2 big handfuls baby spinach • Fresh parsley or basil, to serve
VINCE | FOOD & NUTRITION
| OCTOBER 2026
WWW.VINCEMAG.PRESS
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