NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.25 cup quinoa

0.5 cup water

1 tsp extra virgin olive oil

2 tbsp plain greek yogurt

1 tsp fresh dill

1 tsp fresh parsley

1 tsp lemon juice

0.25 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Rinse the quinoa under cold water to remove any bitterness.

• 2

  In a small saucepan, combine the quinoa and water; bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.

• 3

  While quinoa cooks, mince the garlic and finely chop the fresh dill and parsley.

• 4

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt, black pepper, and half of the minced garlic.

• 5

  Heat the olive oil in a non-stick skillet over medium-high heat; place the salmon skin-side down and sear for 4-5 minutes until crispy.

• 6

  Flip the salmon and cook for another 3-4 minutes until the center is just opaque and flakes easily.

• 7

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, dill, parsley, and the remaining garlic to create the herb sauce.

• 8

  Fluff the cooked quinoa with a fork and stir in a squeeze of lemon juice if desired.

• 9

  Plate the quinoa, top with the pan-seared salmon, and drizzle the creamy herb sauce over the fish.