Seafood

Salmon with Lemon, Spinach & Quinoa Sauté

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Light, yet satisfying dinner…

Salmon with Lemon, Spinach & Quinoa Sauté

Marla Hingley

Ingredients
  

Quinoa

  • 1 cup quinoa rinsed
  • 1 cup GF veggie broth
  • ¼ tsp salt
  • 1 cup water
  • ¼ cup fresh parsley chopped

Sauté

  • 1 lb skinless salmon fillet cubed
  • 1 tsp olive oil
  • 1 leek thinly sliced
  • 2 cups lightly packed baby spinach and kale blend 142g
  • 1 Tbsp lemon zest
  • ¼ cup lemon juice
  • 1 Tbsp Dijon

Instructions
 

  • In a sauce pan combine all the quinoa ingredients, except the parsley and bring to a boil. Cover and reduce heat, simmering for 15 minutes until quinoa is tender and water is evaporated. Remove from heat, stir in parsley and set aside.
  • In a large skillet, sprinkle salmon with a bit of salt and pepper and sauté in oil, flipping, until fully cooked. Transfer to a plate and set aside.
  • To skillet add leeks and a bit more oil if needed, sautéing until tender. Add remaining ingredients and stir until spinach is wilted, about 2 minutes. Stir in quinoa, tossing gently to incorporate.
  • To serve, divide into bowls, then top with salmon cubes.
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