Description
A high-protein, heart-healthy salad combining wild-caught salmon, fluffy quinoa, and nutrient-packed greens. Packed with omega-3s and fiber, this 25-minute recipe offers a balanced, satisfying meal perfect for lunch or dinner.
Ingredients
1 cup quinoa
2 (6-ounce) skinless salmon fillets
4 cups loosely packed spinach
2 medium lemons (1 for juice, 1 for garnish)
Olive oil (for dressing)
Garlic (minced, amount unspecified)
Dijon mustard (amount unspecified)
Instructions
Rinse quinoa under cold water for 1 minute in fine-mesh sieve
Dry quinoa thoroughly with clean kitchen towels
Zest one lemon and set aside for final presentation
Bring 2 cups water to boil, add quinoa, reduce heat, and simmer 15 minutes until fluffy
In same pan, cook salmon over medium heat 4-5 minutes per side until opaque center remains
Meanwhile, combine spinach with lemon juice, olive oil, garlic, and Dijon mustard
Flake cooked salmon into large pieces over cooled quinoa
Fold in dressed spinach mixture gently to prevent bruising
Finish with fresh lemon zest and cracked black pepper
Notes
Rinse quinoa to remove saponins
Use white quinoa for fluffiness
Substitute kale for spinach for extra fiber
Meyer lemons provide sweetness to the dressing
Cook salmon in the same pan as quinoa to save time
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg