NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.25 cup dry quinoa

0.5 cup water

1 cup fresh baby spinach

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Rinse the quinoa under cold water, then combine with 0.5 cup water in a small saucepan and bring to a boil.

• 2

  Reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed and quinoa is fluffy.

• 3

  Pat the salmon fillet dry with paper towels and season both sides with sea salt, black pepper, and garlic powder.

• 4

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

• 5

  Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and very crisp.

• 6

  Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

• 7

  In a bowl, toss the cooked quinoa with lemon juice, lemon zest, chopped parsley, and fresh baby spinach while the quinoa is still hot to wilt the greens.

• 8

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