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2 People

INGREDIENTS

    Salmon

  • 5 oz salmon filet, skin on
  • 0.06 tsp sea salt
  • 0.5 tbsp olive oil

    • Salad

  • 0.5 cup cooked quinoa
  • 1 cup fresh spinach
  • 1 tbsp raw pumpkin seeds
  • 1 tbsp pomegranate seeds
  • 0.25 avocado, thinly sliced

    • Avocado Vinaigrette

  • 0.5 avocado
  • 0.5 lemon, juiced
  • 1 tbsp apple cider vinegar
  • 0.5 tsp raw honey
  • 0.5 cup fresh basil
  • 0.5 small shallot
  • 0.5 garlic clove
  • 0.13 tsp salt
  • 0.13 tsp ground black pepper
  • 7 cup olive oil
  • 0.13 cup water to thin

INSTRUCTIONS

Salmon

  • Preheat oven to 450
  • Pat dry salmon filets and salt generously
  • Add olive oil to a cast iron skillet over medium-high heat
  • Cook for 6 minutes
  • Flip and transfer to oven for 6 minutes
  • Transfer to plate, carefully remove skin and set aside

Avocado Vinaigrette

  • Add all ingredients, except olive oil and water, to a high speed blender
  • Pulse to combine
  • While blender runs on low, add olive oil gradually then add water gradually to thin

Salad

  • Toss together spinach and quinoa
  • Arrange on platter
  • Drizzle with dressing
  • Garnish with sliced avocado, pumpkin seeds, pomegranate seeds
  • Using a fork, roughly chop salmon into cubes and add to salad
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