Sunrise Citrus Salmon Salad with Quinoa

Allergens

Fish, Nuts (Pumpkin seeds)

Ingredients

• 4 (6 oz) salmon fillets, boneless and skinless
• 1 cup uncooked quinoa
• 2 cups water
• 2 large oranges
• 1 grapefruit
• 4 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup pumpkin seeds
• Salt and pepper, to taste

Instructions

1. Prepare the quinoa by rinsing it under cold water in a fine mesh strainer. In a medium saucepan, bring the water to a boil, add the quinoa, cover, and simmer for 15 minutes or until cooked. Fluff with a fork and set aside.
2. Season the salmon fillets with salt and pepper on both sides. Preheat a non stick skillet over medium heat. Add the fillets to the skillet and cook for about 4 minutes per side, or until cooked through. Set aside.
3. While the quinoa is cooking, peel and segment the oranges and grapefruit.
4. In a large serving bowl, combine the mixed greens, cherry tomatoes, orange and grapefruit segments, and avocado slices. Add the cooked quinoa and toss gently to combine.
5. Place a salmon fillet on top of each salad portion and serve immediately.

Chef’s Insight

This dish is not only delicious but also packed with essential nutrients like omega-3 fatty acids, fiber, and antioxidants to keep your body fueled and energized throughout the day.

Notes

This recipe is gluten-free and can be easily adapted for other dietary preferences.