Health Coach

Ingredients

• •2 (6oz/170g) salmon fillets, skin on or off
• •1 tbsp olive oil, divided
• •2 cloves garlic, minced
• •5 oz (140g) fresh spinach
• •1/2 cup quinoa, uncooked
• •1 cup low-sodium chicken or vegetable broth (or water)
• •1/2 lemon, juiced
• •Salt and freshly ground black pepper to taste
• •Optional: pinch of red pepper flakes for spinach

Steps

1. 1.Rinse quinoa thoroughly under cold water. Combine quinoa and broth (or water) in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
2. 2.Pat salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
3. 3.Heat 1/2 tbsp olive oil in a non-stick skillet over medium-high heat. Once hot, place salmon fillets skin-side down (if applicable). Sear for 4-5 minutes until skin is crispy and golden.
4. 4.Flip salmon fillets and cook for another 3-5 minutes, or until cooked to your desired doneness. Remove salmon from the skillet and set aside.
5. 5.In the same skillet, add the remaining 1/2 tbsp olive oil and minced garlic. Sauté for 30 seconds until fragrant. Add the fresh spinach and cook, stirring occasionally, until wilted, about 2-3 minutes. Season with salt, pepper, and optional red pepper flakes.
6. 6.Fluff the cooked quinoa with a fork. Squeeze fresh lemon juice over the salmon and spinach.
7. 7.Serve the pan-seared salmon alongside the garlic spinach and quinoa. Enjoy immediately!