NUTRITION

SERVINGS

INGREDIENTS

5 ounces Salmon Fillet

1/4 cup dry Quinoa

2 cups Baby Spinach

1 tablespoon Avocado Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

  Rinse the quinoa under cold water and place in a small pot with 1/2 cup of water or vegetable broth.

• 2

  Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.

• 3

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

• 4

  Heat half of the avocado oil in a non-stick skillet over medium-high heat.

• 5

  Place the salmon in the pan and sear for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes.

• 6

  Remove salmon from the pan and set aside to rest.

• 7

  In the same pan, add the remaining oil and the minced garlic, sautéing for 30 seconds until fragrant.

• 8

  Add the baby spinach to the pan and toss until just wilted, about 1-2 minutes.

• 9

  Plate the cooked quinoa, top with the sautéed spinach and the salmon fillet.

• 10

  Drizzle the entire dish with fresh lemon juice before serving.