The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Salmon Salad with Quinoa
Per Serving
5 oz coho salmon
30 g lettuce and spinach
75 g veggies (carrots, radishes, radish sprouts, cucumbers, peppers)
3/4 c cooked quinoa (cooked with fines herbes, salt, and pepper)
1 T oil
2 oz dressing (lemon juice, tarragon, avocado oil, salt, pepper, nutritional yeast, white wine vinegar)​
Equipment needed: sautee pan
Start heating up your oil in your pan. When hot, add the salmon. Set a timer for 3 minutes. ​
After you sear for 3 minutes, flip the salmon over and cover with a lid. Remove from the heat and set another timer for 3 minutes. The residual heat from the pan will continue to cook the salmon. If you like your salmon slightly under, you can cook for 2 minutes on each side.
While you are waiting for the salmon to finish cooking, add the salad greens and veggies in a mixing bowl. If you have 1 or 2 servings, you will be able to add the veggies directly to the greens still in the tupperware.
You can have the quinoa cold, or warm, either work for this dinner. I like to plate it beside the salad, but you can also toss it together with the veggies.
Pour 1/2 of the salad dressing over the veggies and toss everything together.
When the second timer goes off, place the salmon on top of the salad, drizzle the remining dressing over top of the salmon. From start to finish this dinner takes less than 10 minutes. Enjoy!
