Salmon with Quinoa and Salad
Nutrition per serving
| Calories | 572 kcal |
| Protein | 45.6 g |
| Carbs | 48.6 g |
| Fats | 22.1 g |
| Saturated Fat | 3.4 g |
| Monounsaturated Fat | 10.6 g |
| Polyunsaturated Fat | 4.7 g |
| Sugars | 4.4 g |
| Fiber | 11.2 g |
| Sodium | 143 mg |
Ingredients
| Salmon Fillets | |
| Quinoa | |
| Romaine Lettuce | |
| Tomatoes, Red, Ripe | |
| Red Onion | |
| Avocado |
1. Pre-heat the oven to 200 C (390F).
2. Season the salmon with black pepper, then wrap in foil and place in the oven for 20 minutes.
3. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, bring 2/3 cup of lightly salted water to boil. Add 1/3 cup of quinoa, reduce heat to low, cover and simmer for about 10-15 minutes until liquid is absorbed and the quinoa is tender. Remove from heat and set aside for a few minutes. Fluff the quinoa with a fork to separate the grain.
4. Meanwhile, make the salad by adding the lettuce, tomato and red onion into a bowl. Dice the avocado and add on top.
5. Place the salmon fillet on top of the salad.