NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

0.5 cup cooked quinoa

0.25 cup cooked brown lentils

1 large egg

1 cup baby spinach

1 tsp avocado oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Thaw the salmon fillet if frozen, then pat dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.

• 2

  Bring a small pot of water to a boil, lower the egg in, and simmer for 6.5 minutes for a jammy yolk; immediately transfer to an ice bath to stop the cooking.

• 3

  Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

• 4

  Place the salmon in the pan and sear for 4-5 minutes until the edges are crisp and golden, then flip and cook for 2-3 more minutes until opaque.

• 5

  In a serving bowl, combine the baby spinach with the warm cooked quinoa and cooked brown lentils as the base.

• 6

  Place the seared salmon fillet on top of the grains and greens.

• 7

  Peel the soft-boiled egg, slice it in half to reveal the liquid gold center, and add it to the bowl.

• 8

  Drizzle the entire bowl with fresh lemon juice before serving for a bright, clean finish.