Jerk-Spiced Salmon & Quinoa Bowl with Mango Vinaigrette

1 ½ pounds skin-on salmon fillet

8 tablespoons extra-virgin olive oil, divided

2 tablespoons jerk seasoning plus 1 teaspoon, divided

1 teaspoon paprika

4 teaspoons lime juice, divided, plus lime wedges for serving

1 pound Brussels sprouts, trimmed and halved

¾ teaspoon kosher salt, divided

¼ teaspoon ground pepper, divided

1 medium butternut squash, peeled and cut into 1/2-inch cubes

1 large shallot, minced

2 cups low-sodium vegetable or chicken broth

1 cup quinoa

¼ cup mango juice or nectar

2 tablespoons chopped fresh cilantro

¾ cup dried cranberries, coarsely

Directions

Step 1

Place salmon on a cutting board, skin-side up, and cut into 6 portions. Using a sharp knife, make three ⅛-inch-deep cuts through the skin of each portion. Whisk 1 tablespoon oil, 2 tablespoons jerk seasoning, paprika and 1 teaspoon lime juice in a medium bowl. Rub the mixture on both sides of the salmon. Cover and refrigerate for about 20 minutes.
Step 2

Position racks in upper and lower thirds of oven; preheat to 425°F.
Step 3

Toss Brussels sprouts, 1 tablespoon oil, ¼ teaspoon salt and ⅛ teaspoon pepper on a rimmed baking sheet. Toss squash, 1 tablespoon oil, ¼ teaspoon salt and the remaining 1 teaspoon jerk seasoning on another rimmed baking sheet. Roast the vegetables until lightly browned, stirring and rotating the pans between the racks halfway through, about 20 minutes.
Step 4

Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add broth and bring to a boil. Add quinoa, cover and reduce heat to a low simmer. Cook until most of the liquid has been absorbed, 15 to 20 minutes. Remove from heat.
Step 5

When the vegetables are out of the oven, turn broiler to high and line a baking sheet with foil.
Step 6

Place the salmon, skin-side up, on the prepared baking sheet. Broil until the skin is crispy and the flesh is opaque, 8 to 10 minutes.
Step 7

Whisk mango juice (or nectar), cilantro, the remaining 4 tablespoons oil, 3 teaspoons lime juice, ¼ teaspoon salt and ⅛ teaspoon pepper in a small bowl. Serve the quinoa, vegetables and salmon topped with the dressing, dried cranberries and lime wedges

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