Luminous Grilled Salmon & Quinoa Salad

Allergens

Fish, Dairy

Ingredients

• 4 oz wild
• caught salmon fillet 1 cup cooked quinoa 2 cups mixed greens (spinach, kale, and arugula) 1/2 cucumber, sliced 1/2 cup cherry tomatoes, halved 1 avocado, diced 1/4 cup feta cheese, crumbled 1 tablespoon fresh lemon juice 2 tablespoons extra virgin olive oil Salt and pepper to taste

Instructions

1. Preheat grill or grill pan to medium high heat.
2. Season salmon fillet with salt and pepper.
3. Grill salmon for 4 minutes on each side, or until cooked through.
4. In a large bowl, combine mixed greens, cucumber, cherry tomatoes, avocado, and feta cheese.
5. Drizzle with lemon juice and olive oil, seasoning with salt and pepper to taste.
6. Top salad with grilled salmon fillet and serve immediately.

Chef’s Insight

Choose wild-caught salmon for its sustainable, Omega-3 rich properties.

Notes

Use organic ingredients whenever possible for a more nutrient-dense meal.