NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup cooked quinoa

2 cup baby spinach

0.5 cup cucumber

0.25 cup cherry tomatoes

1 tbsp red onion

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until cooked through.

• 4

  While the salmon cooks, whisk together the fresh lemon juice and Dijon mustard in a small bowl to create the dressing.

• 5

  In a large mixing bowl, combine the cooked quinoa, baby spinach, diced cucumber, halved cherry tomatoes, and finely minced red onion.

• 6

  Pour the dressing over the quinoa mixture and toss thoroughly to coat the vegetables and grains.

• 7

  Transfer the salad to a serving plate and top with the warm pan-seared salmon fillet.

• 8

  Garnish with freshly chopped parsley and an extra squeeze of lemon if desired.