NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.25 cup cooked quinoa

1 cup chopped kale

0.5 cup sliced cucumber

0.5 cup cherry tomatoes

1 tsp avocado oil

2 tbsp plain Greek yogurt

1 tbsp fresh lemon juice

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the salmon in the pan and sear for 4 to 5 minutes per side until the skin is crispy and the flesh is cooked through.

• 4

  While the salmon cooks, place the chopped kale in a large bowl and massage it with a teaspoon of lemon juice until it softens.

• 5

  Add the cooked quinoa, sliced cucumber, and cherry tomatoes to the kale base.

• 6

  In a small ramekin, whisk together the Greek yogurt and the remaining lemon juice until smooth and pourable.

• 7

  Place the golden salmon on top of the vegetable base and finish by drizzling the creamy lemon-yogurt sauce over the entire bowl.