Salmon is an excellent source of vitamin D and heart-healthy omega-3 fatty acids. Opt for wild Alaskan or closed-containment farmed salmon, which are the most sustainable choices.
- Prep time 20 minutes
- Total time 20 minutes
- Portion size 4 servings
- 1 cup quinoa rinsed
- 1 cup sodium-reduced vegetable broth
- 1/2 teaspoon salt
- 1/4 cup chopped fresh parsley
- 350 g skinless salmon fillets cut in 1-inch (2.5 cm) cubes
- 1/4 teaspoon pepper
- 1/2 teaspoon olive oil
- 1 leek (white and light green parts only), halved lengthwise and thinly sliced crosswise
- 1 pkg (142 g) baby spinach
- 1 tablespoon grated lemon zest
- 1/4 cup lemon juice
- 1 tablespoon each liquid honey and Dijon mustard
MethodIn saucepan, bring quinoa, broth, half of the salt and 1 cup water to boil over high heat; reduce heat, cover and simmer until quinoa is tender and no liquid remains, about 15 minutes. Remove from heat; stir in parsley.
Meanwhile, sprinkle salmon with pepper and remaining salt. In large nonstick skillet, heat oil over medium-high heat; cook salmon, stirring often, until golden, about 5 minutes. Using slotted spoon, remove salmon to plate. Set aside.
In same skillet, cook leek, stirring occasionally, until softened, about 4 minutes. Add spinach, lemon zest, lemon juice, honey and mustard; cook, stirring occasionally, until spinach is wilted, about 2 minutes.
Stir half of the spinach mixture into quinoa. Add salmon to remaining spinach mixture, stirring to coat; serve over quinoa mixture.
Nutritional facts per serving: about
- Fibre 6 g
- Sodium 568 mg
- Sugars 7 g
- Protein 25 g
- Calories 391.0
- Total fat 15 g
- Potassium 807 mg
- Cholesterol 48 mg
- Saturated fat 3 g
- Total carbohydrate 39 g
- Iron 31.0
- Folate 55.0
- Calcium 10.0
- Vitamin A 43.0
- Vitamin C 32.0