NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

2 tbsp Dry quinoa

1 cup Fresh spinach

1 tsp Extra virgin olive oil

1 tsp Dijon mustard

1 tbsp Fresh dill

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse the dry quinoa under cold water and combine with 0.25 cup of water in a small saucepan.

• 2

  Bring quinoa to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until water is absorbed and quinoa is fluffy.

• 3

  In a small bowl, combine the chopped fresh dill, parsley, lemon zest, and Dijon mustard to create a thick herb paste.

• 4

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

• 5

  Spread the herb paste evenly over the top of the salmon fillet.

• 6

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the skillet and cook for 4-5 minutes per side until the crust is golden and the fish flakes easily.

• 8

  In the same skillet, quickly sauté the fresh spinach for 1 minute until just wilted.

• 9

  Toss the cooked quinoa with lemon juice and any remaining fresh herbs.

• 10

  Plate the lemon-dill quinoa and spinach, topping with the herb-crusted salmon fillet.