This week’s recipe is one of my favorite Salmon meals. It’s packed full of flavor, super easy to make AND gluten free. You may notice the majority of my meals are grain and/or gluten free. I eat this way 95% of the time. Why you ask?! I don’t have an allergy however I notice it makes me feel better overall. NO bloating, blood sugar swings or a drop in energy. Since I started cleaning up my diet and eat whole, nutritious foods in my late 20’s, I’ve noticed a huge difference in my mood, energy level and weight.
This meal is a great staple to incorporate into your rotation of dinners. All the healthy fats mixed with a high protein seed (quinoa). I whip up my version of a horiatiki greek salad and pair it with fluffy quinoa and sautéed salmon. See below for the list of ingredients and steps to make. Enjoy!
1 pound salmon – I used organic and wild when I can
1 cup quinoa
1 english cucumber diced
1 cup cherry tomatoes halved
1/2 cup olives halved – I used black & green
1 avocado diced
1/2 block feta cheese crumbled
1. Place salmon skin side down on a skillet over medium heat. Season with salt and pepper. Place lid on and let it cook until slightly pink inside. About 7 minutes depending on the thickness of your fish.
2. In a sauce pan cook 1 cup of quinoa. Follow instruction on your bag/box. For more flavor swap water out for chicken broth. I also add a dash of olive oil and sea salt.
3. In a large bowl mix together: cucumbers, cherry tomatoes, olives, avocado and feta. Toss with the lemon dressing.
4. Put a serving size of cooked quinoa and veggie mixture on the bottom of an individual bowl and place salmon on top. Enjoy!