NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

2 large Hard-boiled egg whites

0.5 cup Cooked quinoa

1 tbsp Sliced almonds

0.5 cup Diced cucumber

0.5 cup Halved cherry tomatoes

1 tbsp Fresh lemon juice

1 tbsp Chopped fresh parsley

1 tbsp Chopped fresh dill

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Place the salmon fillet on the prepared baking sheet and season evenly with sea salt, black pepper, and garlic powder.

• 3

  Bake the salmon for 12 to 15 minutes or until the fish is opaque and flakes easily with a fork.

• 4

  While the salmon is roasting, finely chop the hard-boiled egg whites into small uniform pieces.

• 5

  In a large mixing bowl, combine the cooked quinoa, chopped egg whites, diced cucumber, and halved cherry tomatoes.

• 6

  In a small jar or bowl, whisk together the fresh lemon juice, chopped parsley, and chopped dill to create a bright dressing.

• 7

  Pour the herb dressing over the quinoa mixture, add the sliced almonds, and toss well to combine.

• 8

  Serve the warm baked salmon fillet directly over the chilled quinoa salad for a satisfying and nutrient-dense meal.