25+ Nutritious Sunday Gluten-Free High-Protein Recipes for Bright Day

Sundays are meant for relaxing, unwinding, and preparing for the week ahead.

Whether you’re hosting a brunch, making a family dinner, or simply looking to treat yourself to a nutritious meal, choosing recipes that are both delicious and nourishing is key.

For those who prefer a gluten-free diet or are simply looking to add more protein to their meals, this collection of 25+ Sunday gluten-free, high-protein recipes will inspire you to make the most of your weekend.

Packed with flavors, essential nutrients, and protein-rich ingredients, these recipes are designed to cater to diverse tastes while ensuring that you stay full and energized.

From hearty breakfasts to satisfying dinners, these recipes provide a well-rounded approach to Sunday eating.

Let’s dive into these recipes that will transform your Sunday meals into something special.

25+ Nutritious Sunday Gluten-Free High-Protein Recipes for Bright Day

Embracing a gluten-free, high-protein diet doesn’t mean sacrificing taste or variety.

With these 25+ Sunday recipes, you’ll have an array of options to choose from—whether you’re in the mood for a refreshing salad, a comforting bowl, or a satisfying main course.

These dishes are perfect for maintaining a healthy lifestyle without compromising on flavor.

From classic favorites to unique and innovative combinations, there’s something here for every palate.

So, next Sunday, take a moment to savor one of these recipes and enjoy a meal that supports your well-being and taste buds alike.

Gluten-Free High-Protein Chickpea Salad

This protein-packed chickpea salad combines hearty ingredients for a satisfying and nutritious meal. Perfect for a quick lunch or dinner, it’s loaded with plant-based protein, fiber, and essential nutrients. Fresh vegetables add texture, while a zesty lemon-tahini dressing brings it all together.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1 bell pepper, diced (any color)
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup tahini
• Juice of 1 lemon
• 2 tbsp extra-virgin olive oil
• 1 garlic clove, minced
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, parsley, and feta (if using).
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, salt, and black pepper until smooth and creamy. Add a few tablespoons of water if needed to achieve a pourable consistency.
3. Pour the dressing over the chickpea mixture and toss until evenly coated.
4. Serve chilled or at room temperature, garnished with additional parsley if desired.

The combination of chickpeas and tahini provides a rich dose of plant-based protein and healthy fats, making this dish both satisfying and nourishing. It’s an ideal way to incorporate protein and fiber into your diet without gluten.

Spicy Quinoa and Black Bean Stuffed Peppers

These quinoa and black bean stuffed peppers are a delicious, gluten-free, high-protein dish perfect for Sunday dinner. With vibrant colors and bold flavors, this recipe is as appetizing as it is nutritious.

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 cup quinoa, rinsed and cooked according to package instructions
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes
• 1/2 cup shredded cheddar cheese (or dairy-free alternative)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pepper halves in a baking dish.
2. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, paprika, and cayenne pepper. Season with salt and black pepper to taste.
3. Spoon the quinoa mixture evenly into each pepper half. Top with shredded cheese.
4. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and golden.
5. Garnish with fresh cilantro before serving.

This recipe is ideal for a nutritious, filling, and high-protein meal that stays gluten-free without sacrificing flavor. The quinoa and black beans are both excellent sources of protein and fiber, while the addition of colorful vegetables adds vitamins and minerals to the mix.

Lentil and Spinach Omelette

For a high-protein breakfast or brunch, try this lentil and spinach omelette. It’s gluten-free, packed with plant-based protein, and easy to prepare. This dish is perfect for a healthy Sunday morning to keep you energized throughout the day.

Ingredients:

• 3 large eggs
• 1/2 cup cooked green or brown lentils
• 1 cup fresh spinach, chopped
• 1/4 cup diced tomatoes
• 1/4 cup crumbled goat cheese (optional)
• 1/4 tsp turmeric
• Salt and black pepper to taste
• 1 tbsp olive oil or cooking spray

Instructions:

1. In a bowl, whisk the eggs until well beaten. Season with salt, black pepper, and turmeric.
2. Heat olive oil in a non-stick skillet over medium heat. Add the lentils and chopped spinach and sauté for 2-3 minutes, until the spinach is wilted.
3. Add the diced tomatoes and continue cooking for 1 more minute.
4. Pour the beaten eggs over the vegetable mixture, tilting the skillet to ensure even coverage. Cook for 2-3 minutes or until the edges start to lift.
5. Sprinkle the crumbled goat cheese (if using) over one half of the omelette and fold the other half over. Cook for another 1-2 minutes, then slide onto a plate and cut in half to serve.

This omelette is an excellent source of protein and iron, with lentils and spinach contributing valuable nutrients and flavor. It’s a satisfying, hearty dish to start your Sunday with a nutritious and balanced meal.

Gluten-Free High-Protein Chicken and Vegetable Stir-Fry

A quick, high-protein chicken stir-fry is the perfect Sunday dinner option for anyone seeking a healthy, gluten-free meal. Packed with lean protein, fresh vegetables, and a flavorful sauce, this dish is as nutritious as it is delicious.

Ingredients:

• 1 lb (450 g) boneless, skinless chicken breast, cut into thin strips
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 1/2 cup snap peas
• 2 tbsp low-sodium soy sauce or tamari for gluten-free
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp cornstarch mixed with 2 tbsp water
• 1 tbsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. In a large pan or wok, heat the sesame oil over medium-high heat. Add the garlic and ginger, sautéing for 1 minute until fragrant.
2. Add the chicken strips to the pan and cook for 5-6 minutes, stirring frequently, until the chicken is fully cooked and slightly browned.
3. Add the bell pepper, broccoli, carrot, and snap peas to the pan. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch-water mixture. Pour the sauce into the pan and stir well to coat all ingredients. Cook for another minute or until the sauce thickens.
5. Serve hot, garnished with sesame seeds and fresh cilantro.

This chicken and vegetable stir-fry is packed with high-quality protein and a variety of vitamins and minerals from the vegetables. The light, flavorful sauce ties the dish together while keeping it gluten-free and full of natural goodness.

Gluten-Free High-Protein Sweet Potato and Black Bean Chili

This hearty sweet potato and black bean chili is a perfect Sunday dish to warm you up while providing a high-protein, gluten-free meal. With a rich blend of spices, tender sweet potatoes, and nutrient-rich black beans, it’s a meal that satisfies both the body and soul.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 4 cups vegetable broth (gluten-free)
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for serving

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the red onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the diced sweet potatoes, chili powder, cumin, smoked paprika, and cayenne pepper. Stir well to coat the sweet potatoes with the spices and cook for 2 more minutes.
3. Pour in the vegetable broth, diced tomatoes, and black beans. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Season with salt and black pepper to taste and serve with fresh cilantro and a squeeze of lime.

This chili is loaded with protein from the black beans and complex carbs from the sweet potatoes, making it a filling, nutrient-dense option for any gluten-free diet. The combination of flavors and spices creates a rich and hearty dish perfect for Sunday comfort food.

Gluten-Free High-Protein Salmon and Spinach Frittata

A salmon and spinach frittata is an ideal high-protein, gluten-free breakfast or brunch option. It’s light, healthy, and packed with omega-3 fatty acids, making it a great way to start your Sunday on a nutritious note.

Ingredients:

• 4 large eggs
• 1/2 cup cooked and flaked salmon (fresh or canned)
• 1 cup fresh spinach, chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup diced red onion
• 1/4 cup feta cheese or dairy-free alternative (optional)
• 2 tbsp fresh dill, chopped
• Salt and black pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 350°F (175°C). In an oven-proof skillet, heat the olive oil over medium heat. Add the red onion and red bell pepper and sauté for 2-3 minutes until softened.
2. Add the chopped spinach and cook for another minute until wilted. Remove from heat.
3. In a bowl, whisk the eggs with salt, black pepper, and fresh dill. Stir in the flaked salmon and feta cheese.
4. Pour the egg mixture over the vegetable mixture in the skillet, making sure it is evenly distributed.
5. Transfer the skillet to the preheated oven and bake for 15-18 minutes or until the eggs are fully set and the top is golden brown.
6. Slice into wedges and serve warm.

This frittata is rich in protein from the salmon and eggs, with spinach adding vitamins and minerals. It’s an excellent way to fuel up while keeping your meal gluten-free and full of flavor.

Gluten-Free High-Protein Tofu and Vegetable Stir-Fry

This tofu and vegetable stir-fry is a simple, gluten-free, high-protein dish that’s perfect for a healthy Sunday meal. Packed with plant-based protein, fiber, and a variety of colorful vegetables, this dish is light yet filling, making it great for lunch or dinner.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cut into cubes
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 medium carrot, thinly sliced
• 3 tbsp low-sodium soy sauce or tamari for gluten-free
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1/2 tsp chili flakes (optional for heat)
• 2 tbsp sesame seeds for garnish
• Green onions for garnish

Instructions:

1. Heat the sesame oil in a large pan or wok over medium-high heat. Add the tofu cubes and cook for 4-5 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
2. In the same pan, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
3. Add the broccoli, red bell pepper, snap peas, and carrot to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. Add the cooked tofu back to the pan. Pour in the soy sauce, hoisin sauce, and cornstarch-water mixture. Stir well to coat the tofu and vegetables evenly. Cook for an additional 2 minutes until the sauce thickens.
5. Serve hot, garnished with sesame seeds and green onions.

This tofu and vegetable stir-fry is a satisfying, protein-rich meal that is both nutritious and tasty. The combination of soy sauce and hoisin sauce adds a hint of sweetness and umami, creating a perfectly balanced dish that’s gluten-free and packed with flavor.

Gluten-Free High-Protein Beef and Quinoa Stuffed Zucchini Boats

These stuffed zucchini boats are a creative and gluten-free way to enjoy a high-protein meal. The combination of lean ground beef, quinoa, and fresh vegetables makes this dish hearty and nutritious, perfect for a Sunday dinner.

Ingredients:

• 4 medium zucchinis, halved lengthwise and scooped out to create boats
• 1 lb (450 g) lean ground beef
• 1 cup cooked quinoa
• 1/2 cup diced tomatoes
• 1/4 cup chopped red onion
• 1/2 cup shredded mozzarella cheese or dairy-free alternative (optional)
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1 tbsp olive oil
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the zucchini halves in a baking dish, cut side up.
2. In a large skillet, heat the olive oil over medium-high heat. Add the red onion and cook for 2-3 minutes until softened.
3. Add the ground beef to the skillet, breaking it up as it cooks. Cook until browned and fully cooked, then drain excess fat.
4. Stir in the cooked quinoa, diced tomatoes, Italian seasoning, garlic powder, salt, and black pepper. Cook for another 2-3 minutes until well combined.
5. Spoon the beef and quinoa mixture into the zucchini boats, pressing down slightly. Top each with shredded mozzarella cheese.
6. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

These stuffed zucchini boats are a great way to get your protein fix in a gluten-free dish. The beef and quinoa combination provides a hearty texture, while the zucchini adds a refreshing and healthy touch. This meal is both filling and nutritious, perfect for a Sunday family dinner.

Gluten-Free High-Protein Lentil and Mushroom Shepherd’s Pie

This lentil and mushroom shepherd’s pie is a comforting, high-protein, gluten-free meal that’s perfect for a cozy Sunday night. Packed with plant-based protein and topped with creamy mashed potatoes, this dish is hearty and satisfying.

Ingredients:

• 2 cups cooked green or brown lentils
• 1 cup mushrooms, finely chopped
• 1 large carrot, diced
• 1/2 cup frozen peas
• 1/2 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp thyme
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp olive oil
• 3 large potatoes, peeled and cubed
• 1/4 cup milk or dairy-free alternative
• 2 tbsp butter or dairy-free substitute
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add the carrots and mushrooms, sautéing for 5 minutes until softened.
3. Stir in the cooked lentils, tomato paste, soy sauce, vegetable broth, thyme, smoked paprika, salt, and black pepper. Cook for 5 minutes until the mixture thickens and is well combined. Stir in the frozen peas and remove from heat.
4. In a separate pot, boil the potatoes until tender, about 15-20 minutes. Drain and mash with milk and butter until smooth. Season with salt and black pepper.
5. Transfer the lentil and vegetable mixture to a baking dish and spread the mashed potatoes over the top. Sprinkle with shredded cheddar cheese if desired.
6. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.
7. Let cool for a few minutes before serving.

This shepherd’s pie provides a great balance of protein, fiber, and comfort, with lentils and mushrooms creating a rich, hearty filling. The mashed potatoes provide a creamy, satisfying top layer that makes it perfect for a cozy Sunday dinner.

Gluten-Free High-Protein Shrimp and Avocado Salad

This shrimp and avocado salad is a refreshing, gluten-free, high-protein dish perfect for a light and satisfying Sunday lunch or dinner. It’s loaded with protein from the shrimp, healthy fats from the avocado, and a medley of fresh vegetables that bring in plenty of flavor and nutrients.

Ingredients:

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 2 cups mixed greens (arugula, spinach, lettuce)
• 1 avocado, cubed
• 1/2 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp tahini or a drizzle of extra-virgin olive oil

Instructions:

1. In a medium bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, and black pepper.
2. Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until pink and opaque. Remove from heat and set aside.
3. In a large salad bowl, combine the mixed greens, avocado, cucumber, cherry tomatoes, and red onion.
4. Add the cooked shrimp on top and sprinkle with chopped cilantro.
5. In a small bowl, whisk together the lime juice and tahini or drizzle with olive oil. Pour over the salad and toss gently before serving.

This shrimp and avocado salad is not only gluten-free but also provides a high protein content that will keep you feeling full. The combination of fresh vegetables, creamy avocado, and perfectly cooked shrimp makes it a satisfying and balanced meal.

Gluten-Free High-Protein Chickpea and Spinach Curry

A hearty chickpea and spinach curry is a satisfying, high-protein, gluten-free dish that’s perfect for a cozy Sunday dinner. Packed with protein from the chickpeas and plenty of flavor from the spices, it’s sure to please everyone at the table.

Ingredients:

• 2 tbsp coconut oil or olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp paprika
• 1/2 tsp ground coriander
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup coconut milk (or dairy-free alternative)
• 3 cups fresh spinach, chopped
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the oil in a large pot over medium heat. Add the diced onion and cook until golden brown, about 5-6 minutes. Stir in the garlic and ginger and cook for an additional 1-2 minutes.
2. Add the curry powder, cumin, turmeric, paprika, and coriander to the pot. Cook for 1 minute until the spices are fragrant.
3. Pour in the diced tomatoes and coconut milk. Stir well to combine, then add the chickpeas. Simmer for 10 minutes, allowing the flavors to meld together.
4. Add the chopped spinach and cook for another 2-3 minutes until wilted. Season with salt and black pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This chickpea and spinach curry is a protein-rich, gluten-free meal that is both hearty and satisfying. The combination of spices adds depth and complexity, while the creamy coconut milk makes it comforting and flavorful.

Gluten-Free High-Protein Egg White and Veggie Omelette

This egg white and veggie omelette is a healthy, high-protein breakfast or brunch option that’s also gluten-free. It’s packed with protein from egg whites and a variety of vegetables, making it a great way to start your Sunday with a nutritious meal.

Ingredients:

• 6 egg whites
• 1/2 cup spinach, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup diced red bell pepper
• 1/4 cup onions, diced
• 1/4 cup feta cheese or dairy-free cheese (optional)
• 1 tbsp olive oil or cooking spray
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a non-stick skillet over medium heat. Add the onions, red bell pepper, and cherry tomatoes. Sauté for 3-4 minutes until the vegetables are tender.
2. Add the chopped spinach and cook for another 1-2 minutes until wilted.
3. In a bowl, whisk the egg whites with a pinch of salt and black pepper. Pour the egg whites into the skillet, covering the vegetables.
4. Let the omelette cook for 3-4 minutes or until the edges start to lift. Gently flip the omelette and cook for an additional 1-2 minutes on the other side.
5. Sprinkle with feta cheese if desired and garnish with fresh parsley. Serve hot.

This egg white and veggie omelette is a light and nutritious high-protein dish perfect for any Sunday brunch. The combination of fresh vegetables and egg whites makes it low in calories and packed with protein, helping you stay full and energized throughout the day.

Gluten-Free High-Protein Spicy Chickpea and Sweet Potato Stew

This spicy chickpea and sweet potato stew is a warming, hearty dish perfect for a Sunday meal. With its high protein content from chickpeas and nutritious sweet potatoes, it makes for a satisfying gluten-free dish that’s loaded with flavor and comfort.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp chili powder (optional for more heat)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) diced tomatoes
• 3 cups vegetable broth
• 1 cup kale or spinach, chopped
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
2. Add the cumin, smoked paprika, cinnamon, and chili powder to the pot and cook for 1 minute to toast the spices.
3. Pour in the diced tomatoes, chickpeas, and sweet potatoes. Add the vegetable broth and stir well. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
4. Add the chopped kale or spinach and cook for an additional 2-3 minutes until wilted. Season with salt and black pepper to taste.
5. Serve hot, garnished with fresh cilantro and a wedge of lemon for a splash of brightness.

This chickpea and sweet potato stew is a rich and satisfying gluten-free meal that combines protein, fiber, and essential nutrients. The warming spices make it perfect for a Sunday dinner that leaves you feeling nourished and content.

Gluten-Free High-Protein Turkey and Quinoa Stuffed Bell Peppers

These turkey and quinoa stuffed bell peppers are a hearty, high-protein meal that’s both gluten-free and packed with flavor. Filled with lean turkey, protein-rich quinoa, and a blend of spices, these peppers are perfect for a Sunday family meal.

Ingredients:

• 4 large bell peppers, any color, tops removed and seeds discarded
• 1 lb (450 g) ground turkey
• 1 cup cooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1/4 cup chopped onion
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1/2 cup shredded mozzarella or dairy-free cheese (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers upright in a baking dish.
2. In a large skillet over medium-high heat, cook the ground turkey until fully browned and cooked through. Add the chopped onion and cook for an additional 2 minutes until softened.
3. Stir in the cooked quinoa, black beans, diced tomatoes, cumin, paprika, garlic powder, salt, and black pepper. Mix until everything is well combined and heated through.
4. Spoon the turkey and quinoa mixture into each bell pepper, pressing down gently to pack the filling.
5. Top each filled pepper with shredded cheese if desired and bake in the preheated oven for 25-30 minutes or until the peppers are tender and the cheese is melted and bubbly.
6. Serve warm, garnished with fresh cilantro.

These stuffed bell peppers are an excellent gluten-free, high-protein dish that’s both delicious and visually appealing. The combination of lean turkey, quinoa, and spices provides a satisfying and nutritious meal that’s perfect for a Sunday evening.

Gluten-Free High-Protein Baked Salmon with Quinoa and Asparagus

This baked salmon with quinoa and asparagus is a quick, high-protein, and gluten-free dish that’s perfect for a Sunday night dinner. It’s packed with omega-3 fatty acids from the salmon and complete protein from the quinoa, making it a balanced, nutritious meal.

Ingredients:

• 2 salmon fillets (4-6 oz each)
• 1 tbsp olive oil
• 1 lemon, sliced
• 2 tbsp fresh dill, chopped
• 1 cup cooked quinoa
• 1 bunch of asparagus, trimmed
• 1/2 cup cherry tomatoes, halved
• 1 tbsp balsamic vinegar
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the baking sheet, skin side down. Drizzle with olive oil and season with salt and black pepper. Place lemon slices on top of the salmon and sprinkle with chopped dill.
3. Arrange the asparagus and cherry tomatoes around the salmon on the baking sheet. Drizzle with balsamic vinegar and season with salt and black pepper.
4. Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
5. Serve the salmon over a bed of quinoa with the asparagus and cherry tomatoes on the side.

This baked salmon with quinoa and asparagus is a balanced, protein-packed, gluten-free meal that’s perfect for a healthy Sunday dinner. The fresh dill and lemon add a burst of flavor, making it a simple and satisfying dish that’s easy to prepare and enjoy.

Note: More recipes​ are coming soon!