SafePlates

Ingredients

• 2 salmon fillets, skinless (6 oz each) (170g each)
• 1 tablespoon olive oil (0.5 fl oz) (15ml)
• 1/2 teaspoon ground black pepper (0.07 oz) (2g)
• 1/4 teaspoon salt (0.04 oz) (1g)
• 1 lemon, sliced
• 1 cup quinoa, uncooked (6 oz) (170g)
• 2 cups water (16 fl oz) (480ml)
• 2 cups broccoli florets (5.3 oz) (150g)
• 1 tablespoon fresh parsley, chopped (0.2 oz) (5g)

Instructions

1. Rinse the quinoa under cold water using a fine mesh strainer.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
4. Remove the saucepan from heat and let the quinoa stand, covered, for 5 minutes. Fluff with a fork and stir in the chopped parsley.
5. While the quinoa is cooking, preheat a grill pan or outdoor grill to medium-high heat.
6. Brush both sides of the salmon fillets with olive oil. Sprinkle with black pepper and salt.
7. Place the salmon fillets on the grill. Grill for 4-5 minutes per side, or until the fish flakes easily with a fork.
8. During the last minute of grilling, place lemon slices on top of the salmon fillets.
9. While the salmon is grilling, steam the broccoli florets for 4-5 minutes, or until they are bright green and just tender.
10. To serve, divide the quinoa between two plates. Top each with a grilled salmon fillet and lemon slices. Add the steamed broccoli on the side.

Tip

For extra flavor, drizzle fresh lemon juice over the salmon just before serving.