Servings: 4
Ingredients
Salmon
- 1 pound of salmon fillets
- 1 lemon, juice
- Beau Monde seasoning or any seasoning to taste
Quinoa
- 1 cup quinoa, rinsed
- 2 glasses of water
- 2 cups cherry tomatoes, cut into quarters
- 2 cups chopped arugula
- 3 tbsp plain greek yogurt
- 2 tbsp freshly squeezed lemon juice
- 2 tablespoons of olive oil
- 1 garlic clove, crushed
- Dash sea salt
Directions
Make the salmon:
- Preheat oven to 375°F or preheat grill to medium.
- Brush the salmon on each side with lemon juice and sprinkle with Beau Monde seasoning. Place the salmon in a big baking dish or place directly on the grill.
- Bake or grill the salmon until cooked, about 25 minutes within the oven or 10 minutes on the grill.
Make the quinoa:
- In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low and simmer until quinoa is tender, about quarter-hour. Allow the quinoa to chill, then add the tomatoes and arugula and blend.
- In a small bowl, mix yogurt, lemon juice, olive oil, garlic, and salt. Add the yogurt mix to the quinoa salad and blend to mix.
- To serve, place a small (4 ounce) piece of salmon on top of the salad. (Salmon will be served hot or cold with a salad.)
Recipe courtesy of What’s Cooking? USDA mixing bowl.
Nutrition Facts
4 servings
Amount per serving
Calories
442
%DV* | |
Total fat content 18g | |
Saturated fat 2 gr | |
Trance Fat | |
cholesterol 61 mg | |
Sodium 169 mg | |
Total carbohydrates 38g | |
Dietary fiber 5g | |
Sugars 5g | |
Added sugars 0g | |
Protein 33g | |
Vitamin D 0mcg | |
Calcium 80 mg | |
Iron 3 mg | |
Potassium 862 mg |
*Every day percentages are included where available. They’re based on 2 thousand
calorie eating regimen. Your day by day value could also be higher or lower depending in your caloric needs.