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Healthy Week: Lunches {Baked Salmon with Brown Rice, Red Quinoa, and Zucchini}

Erica Schwarz
Servings 5


  • 1 lb salmon with the skin on
  • good pinch each kosher or fine sea salt fresh cracked pepper, and Old Bay seasoning
  • ¾ c brown rice
  • ¼ c red quinoa
  • olive oil in an oil mister or cooking spray
  • 1 large zucchini diced
  • ½ t kosher salt


  • Preheat oven to 400F. Bring a large pot of water to boil.
  • Take a small baking pan and line it with aluminum foil for easy clean-up. Place the fish, skin side down, onto the foil and season well with salt, pepper, and Old Bay. Bake 15-20 minutes until just barely cooked through and the fish flakes easily with a fork. Remove from the oven to cool.
  • On a separate baking sheet, layer the zucchini in a single layer. Spray with olive oil and season with salt and pepper. Toss. Bake 15 minutes until cooked through.
  • To the boiling water add the brown rice. Boil 15 minutes and add the quinoa. Boil another 15 minutes. Using the lid of the pot, strain off the water, replace the lid, and let the rice/quinoa steam 10 minutes. Toss in the cooked zucchini and add the ½ t salt.
  • Parse out the rice and zucchini mixture into 5 containers. Divide the salmon (discard the skin) among the containers as well. Store in the fridge until ready to eat. To reheat, zap in the microwave 1 minute. Yields 5 servings.