Vegan Salmon Dinner
Ready in 70 min. Dinner recipe. A plant-based twist on classic salmon with crispy skin and flaky texture. Get step-by-step instructions, nutrition info, an
Instructions
Step 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
In a bowl, whisk together nori flakes, soy sauce, lemon juice, maple syrup, smoked paprika, garlic powder, and liquid smoke (if using) to create the marinade.
Step 3
Place carrot fillets in a shallow dish and pour marinade over them. Let marinate for 20 minutes, turning halfway through.
Step 4
While carrots marinate, prepare quinoa: In a saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Step 5
Make lemon-dill sauce: In a small bowl, mix vegan mayonnaise, dill, lemon juice, lemon zest, Dijon mustard, salt, and pepper until smooth. Refrigerate until ready to serve.
Step 6
Arrange marinated carrot fillets on the prepared baking sheet. Drizzle with 1 tbsp olive oil and bake for 25-30 minutes, flipping halfway, until tender and slightly crispy on edges.
Step 7
While carrots bake, toss asparagus with 1 tbsp olive oil, salt, and pepper. Place on a separate baking sheet and roast for 12-15 minutes until tender-crisp.
Step 8
To serve, divide quinoa among plates. Top with carrot 'salmon' fillets and roasted asparagus. Drizzle with lemon-dill sauce and garnish with lemon wedges.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
