Salmon with Quinoa & Greens

This recipe is filled with quality protein and omega-3 fatty acids, which are essential for optimal health. Serve your salmon over a serving of quinoa mixed with braised greens for the perfect balanced meal.

Servings: 4

Ingredients

• 1 1/2 cups quinoa
• 2 cups water
  
• 1 cup fresh mint leaves
• 1/4 cup plain Greek yogurt, non-fat
• 4 salmon fillets
• 1 1/2 Tbsp extra virgin olive oil
  
• 1 bunch broccolini, coarsely chopped, blanched
• 1 bunch asparagus, coarsely chopped, blanched
• 1 fennel bulb, trimmed reserving fronds, halved, thinly sliced
• 1/4 cup fresh dill sprigs
• 1 tsp ground cumin
• 1 lemon, rind finely grated, juiced

Preparation

1. Heat a saucepan over medium heat. Stir the quinoa for 2-3 minutes or until aromatic. Stir in water. Bring to the boil. Reduce heat to low. Cover. Simmer for 15 minutes or until the water is absorbed. Cool for 10 minutes. Transfer quinoa to a large bowl and place, uncovered, in the fridge until required.
2. Meanwhile, chop half the mint. Combine the chopped mint with the yoghurt in a small bowl. Place in the fridge until required.
3. Place salmon fillets on a plate. Drizzle over 2 teaspoons oil.
4. Preheat a barbecue flat plate or frying pan on medium-high. Cook salmon for 2-3 minutes per side, or to your liking. Transfer to a plate to rest.
5. Add broccolini, asparagus, sliced fennel, fennel fronds, dill, cumin, lemon rind and juice, and remaining mint and oil to the quinoa. Gently toss to combine. Serve with the salmon and yogurt mixture.

Nutritional Analysis
One serving equals:
195 calories, 7.2g fat, 68mg sodium, 35g carbohydrate, 7g fiber, and 35.6g protein.