NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

0.25 cup quinoa

0.5 cup water

0 tsp avocado oil

1 cup asparagus

2 tbsp greek yogurt

1 tbsp lemon juice

1 tsp lemon zest

0.25 tsp turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Rinse the quinoa under cold water, then combine with 0.5 cup water in a small pot and simmer for 12-15 minutes until the liquid is absorbed and the grain is fluffy.

• 2

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

• 3

  Heat the avocado oil in a medium skillet over medium-high heat until it begins to shimmer.

• 4

  Carefully place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the center is just opaque.

• 5

  Remove the salmon from the pan and set it aside to rest; add the asparagus to the same pan and sauté for 3-4 minutes until tender-crisp and slightly charred.

• 6

  Fluff the cooked quinoa with a fork and stir in the lemon juice, lemon zest, and chopped fresh parsley.

• 7

  Plate the zesty quinoa, top with the golden salmon and roasted asparagus, and finish with a dollop of Greek yogurt.