NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Quinoa

3 cups Fresh Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.

• 2

  Heat one teaspoon of olive oil in a medium non-stick skillet over medium-high heat.

• 3

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

• 4

  Flip the salmon carefully and cook for an additional 3 to 4 minutes or until the internal temperature reaches your preferred level of doneness.

• 5

  Remove the salmon from the pan and set it aside to rest.

• 6

  In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for about 30 seconds until fragrant.

• 7

  Add the fresh spinach to the skillet and toss with tongs for 1 to 2 minutes until just wilted.

• 8

  In a small bowl, fluff the warm cooked quinoa and stir in the fresh lemon juice and a bit of lemon zest if desired.

• 9

  Place the lemon quinoa on a plate, layer the wilted garlic spinach on top, and finish with the seared salmon fillet.