NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon fillet

0.5 cup Cooked quinoa

1 tsp Avocado oil

1 cup Asparagus

1 tbsp Lemon juice

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides evenly with the ground turmeric, sea salt, and black pepper.

• 2

  Heat the avocado oil in a medium non-stick skillet over medium-high heat until shimmering.

• 3

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and the flesh begins to turn golden.

• 4

  Carefully flip the salmon and cook for another 3 to 4 minutes until the center is just opaque and flakes easily with a fork.

• 5

  While the salmon cooks, steam the asparagus spears for 3 to 4 minutes until they are bright green and tender-crisp.

• 6

  In a small bowl, fluff the warm cooked quinoa and toss it with the lemon juice and freshly chopped parsley.

• 7

  Plate the zesty quinoa, top with the golden salmon fillet, and serve the steamed asparagus on the side.