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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
4 salmon fillets
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
2 tablespoons fresh parsley, checked and chopped
3 tablespoons Tonnelli Avocado Oil
salt, to taste
pepper, to taste
1/2 lemon
broccolini
baby zucchini
baby bella mushrooms
asparagus
salt
pepper
2 cups Pereg Quinoa
1 can of chickpeas
4 cups vegetable broth, such as Manischewitz
salt, to taste
Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9×13 pan.
In a small bowl, combine the minced garlic, parsley and avocado oil. Mix well to combine.
Arrange the salmon fillets in the prepared pan and season with salt and pepper. Top with the garlic and parsley mixture. Bake for 20 minutes uncovered or until the fillets flake easily with a fork.
Squeeze lemon juice on the warm salmon.
Roast vegetables at 375 degrees Fahrenheit for 15 minutes with avocado oil, salt and pepper on a metal baking sheet.
Rinse quinoa. Add a drained can of chickpeas and veggie broth and salt. Bring to a boil, then cover and simmer for 20 minutes.
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