NUTRITION

SERVINGS

INGREDIENTS

5 ounces Salmon Fillet

1/2 cup cooked Quinoa

2 cups Fresh Spinach

2 tablespoons non-fat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic, minced

Fresh Parsley and Lemon for seasoning

PREPARATION

• 1

  Season the salmon fillet with salt, black pepper, and dried herbs of your choice.

• 2

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

• 3

  Place the salmon skin-side down in the skillet and sear for 4 to 5 minutes until the skin is crispy.

• 4

  Carefully flip the salmon and cook for another 3 to 4 minutes until it reaches your desired level of doneness, then remove from the pan and let rest.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Add the fresh spinach to the skillet and toss until completely wilted.

• 7

  Remove the skillet from heat and stir in the Greek yogurt and a tablespoon of water to create a velvety cream sauce for the spinach.

• 8

  Toss the warm cooked quinoa with fresh chopped parsley and a squeeze of lemon juice.

• 9

  Plate the herb quinoa and creamy spinach, then top with the seared salmon fillet.