Salmon with Quinoa Feta and Spinach
This Salmon with Quinoa Feta and Spinach is sure to become a family favorite. It is delicious, easy and done in under 30 minutes, but more importantly, it is loaded with healthy grains, seeds, nuts and lean protein. A dish to make you feel good while you are enjoying eating it.
Servings: 4
Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 12-15 asparagus spears cut in 1" dice
- 1 cup dried sprouted trio quinoa cooked according to directions
- 1/2 cup crumbled feta cheese
- 1 tablespoon chia seeds
- 1/3 cup slivered almonds
- 1 1/2 cup fresh spinach leaves
- 2 hard boiled eggs diced
- 2 tablespoon diced parsley
- 1 lemon
- 1/2 cup olive oil
- Kosher salt and pepper to taste
- 1 1/2 pounds skinned salmon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon lemon pepper seasoning
Instructions
- Preheat oven to 400 degrees and line a baking sheet with foil.
- Place salmon on sheet and sprinkle top of salmon with cayenne pepper and lemon pepper seasoning. Squeeze 1/2 of lemon over top. Let sit.
- In a medium skillet over medium heat, melt coconut oil. Add diced onions and cook stirring for 5 minutes, toss a pinch of kosher salt.
- Add garlic and stir for 30 seconds to heat.
- Add asparagus spears and cook 3-5 minutes stirring to cook. Will become vibrant green.
- Dump ingredients into large bowl.
- Place salmon in oven for 15 minutes on rack in middle of oven.
- Add quinoa to small saucepan of boiling water and a pinch of kosher salt, cover and turn down to simmer for 12 minutes.
- When quinoa is done, remove from heat and add spinach to top of quinoa put lid back on and let steam for 3-5 minutes, or until spinach starts to wilt.
- Add spinach and quinoa to asparagus and toss.
- Add chia seeds, 1/2 lemon juice, olive oil, almonds, feta cheese, parsley, egg and salt and pepper to bowl of asparagus.
- Toss to coat ingredients.
- Place a portion of quinoa in large bowl or plate and top with a salmon fillet.