VINCE
FOOD & NUTRITION OCTOBER 2026
METHOD
Heat the oven. Set to 425°F (220°C) and line a large rimmed baking sheet with parchment. Cook the quinoa. Bring quinoa and broth to a boil, cover, and simmer on low for 15 minutes. Rest 5 minutes covered, then fluff with a fork. Roast the vegetables. Toss tomatoes, zucchini and onion with 1 tbsp oil and half the salt and pepper. Spread on the sheet and roast 10 minutes. Season the salmon. Whisk the remaining oil with garlic, lemon zest, 2 tbsp lemon juice, oregano and the remaining salt and pepper. Brush over the fillets. Roast together. Nestle the salmon among the vegetables, top with lemon slices, and roast 10–12 minutes, until it flakes easily and reaches 145°F (63°C). Plate it. Stir the spinach into the warm quinoa to wilt. Top with salmon and vegetables, finish with herbs and a squeeze of lemon.
1
2
3
4
5
6
WHY IT WORKS
Salmon brings high-quality protein and omega-3 fats. Quinoa adds fiber and plant protein, and the tomatoes, zucchini and spinach add vitamins and volume for few calories.
TIPS
No salmon? Use chicken breast (roast to 165°F / 74°C) or firm tofu. Refrigerate leftovers promptly and enjoy within 3 days.
*Nutrition values are approximate estimates and will vary with ingredients and portions. This article is for educational purposes only and does not constitute medical or professional advice. Consult a qualified professional before making significant changes to your diet.
VINCE | FOOD & NUTRITION | OCTOBER 2026
WWW.VINCEMAG.PRESS
19
Made with FlippingBook - Share PDF online