Ingredients:

  • 6 oz (170g) Salmon fillet, skin-on
  • 1 tbsp (15ml) Olive oil
  • 1/2 tsp (2g) Sea salt
  • 1/4 tsp (1g) Black pepper
  • 1 cup (185g) Pre-cooked quinoa
  • 2 cups (60g) Fresh baby spinach
  • 1 clove (5g) Garlic, minced
  • 1 tbsp (15ml) Lemon juice, freshly squeezed
  • 1 tbsp (15g) Pumpkin seeds
  • 1 slice (15g) Lemon

Instructions:

  1. Pat the salmon dry with a paper towel and season both sides with salt and pepper.
  2. Heat olive oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and press gently for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the center is opaque and just barely pink.
  3. Remove the salmon from the pan and set it aside to rest.
  4. In the same skillet, add minced garlic and sauté for 30 seconds. Add baby spinach and lemon juice, stirring constantly for 60-90 seconds until the leaves wilt slightly.
  5. Scoop the pre-cooked quinoa into a bowl, layer the wilted spinach over the grains, and place the seared salmon fillet on top.
  6. Sprinkle with pumpkin seeds and serve with a lemon slice.