NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.25 cup Quinoa

0.5 cup Water

1 tsp Olive oil

1 cup Zucchini

1 clove Garlic

1 tbsp Lemon juice

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse the quinoa in a fine-mesh strainer to remove any bitterness.

• 2

  In a small pot, combine the quinoa and water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

  Pat the salmon dry with paper towels and season both sides with half of the sea salt and black pepper.

• 4

  Heat the olive oil in a non-stick pan over medium-high heat until shimmering.

• 5

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and releases easily.

• 6

  Flip the salmon and cook for another 3-4 minutes until cooked through, then remove from the pan and set aside.

• 7

  In the same pan, add the sliced zucchini and minced garlic, sautéing for 3-4 minutes until tender-crisp.

• 8

  Stir in the lemon juice and fresh dill, tossing the zucchini to coat, and season with the remaining salt and pepper.

• 9

  Fluff the quinoa with a fork and serve it alongside the salmon and zucchini, drizzling any remaining pan sauce over the fish.