Pan Seared Salmon & Quinoa Salad

Pan Seared Salmon

Ingredients

• 4 fillets of salmon
• 2-3 tablespoons of coconut oil, or extra virgin olive oil
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of pepper
• 1/2 teaspoon of cayenne pepper (more or less to taste)

Directions

1. Heat oil in a non-stick sauté pan on medium high heat. Season the fillets of salmon with spices on both sides. 
2. Place fillets skin side up and cook until golden brown, flip and continue cooking until desired doneness, and skin is nice and crispy. (about 5-6 minutes).

Quinoa Salad

• 1 ½ cups water
• 1 cup quinoa (rinsed)
• ¼ cup minced red onion
• ¼ cup edamame (shelled)
• ¼ cup grape tomatoes (halved)
• ¼ cup shredded carrot
• ¼ cup green onion (chopped)
• ¼ cup fresh parsley
• 1 large lemon (juiced)
• 2 T extra virgin olive oil
• Salt & pepper to taste

Directions

Preparation: 10min  ›  Cook 20min  ›  Ready in 30min  

1. Pour the water into a saucepan then cover with a lid. Bring to a boil over high heat then stir in the quinoa, re-cover and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes.
2. Scrape into a mixing bowl and chill in the refrigerator until cold.
3. Once cold, stir in the red onion, edamame, tomatoes, carrot, and herbs. Whisk lemon juice and olive oil together and pour over salad.  Season to taste with salt and pepper.
4. Chill before serving.