NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.25 cup Dry quinoa

0.5 cup Water

1 cup Asparagus spears

0.75 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  While the quinoa cooks, season the salmon fillet with half of the sea salt and black pepper.

• 4

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

• 5

  Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the fish is cooked through.

• 6

  Steam the asparagus spears in a separate pot for 3 to 5 minutes until they are bright green and crisp-tender.

• 7

  Fluff the cooked quinoa with a fork and stir in the lemon juice, lemon zest, fresh parsley, and the remaining salt and pepper.

• 8

  Plate the lemon-herb quinoa and top with the pan-seared salmon, serving the steamed asparagus on the side.