Sunrise Citrus Salmon with Zesty Quinoa and Spinach

Allergens

Fish, Gluten-Free

Ingredients

• 4 salmon fillets
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 3 cups fresh spinach, chopped
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 1 small orange, zested and juiced
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Prepare quinoa according to package instructions using water or vegetable broth set aside.
2. Season salmon fillets with salt and pepper, then place on a baking tray.
3. In a small bowl, mix lemon zest, orange zest, and half the orange juice brush over salmon fillets.
4. Bake salmon in preheated oven at 400°F (205°C) for 12 15 minutes or until cooked through.
5. In a large bowl, toss spinach with quinoa, olive oil, remaining orange juice, lemon juice, salt, and pepper.
6. Serve salmon on top of the citrus quinoa and spinach mixture, garnished with fresh parsley.

Chef’s Insight

For an extra burst of flavor, try using grapefruit instead of orange.

Notes

Use wild-caught salmon for a more sustainable choice.