NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.25 cup Dry quinoa

0.5 cup Water

1 tsp Olive oil

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 cup Baby spinach

PREPARATION

• 1

  Rinse the quinoa under cold water and place in a small saucepan with the water.

• 2

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

• 3

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

• 4

  Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

• 5

  Place the salmon in the pan and sear for 4 minutes without moving it to develop a golden crust.

• 6

  Flip the salmon and cook for another 3 minutes, then remove from the pan to rest.

• 7

  Mince the garlic and finely chop the fresh dill.

• 8

  Fold the garlic, dill, lemon juice, and baby spinach into the hot quinoa until the greens are lightly wilted.

• 9

  Plate the lemon-dill quinoa and top with the seared salmon fillet.