Salmon & Quinoa Power Plate
Pan-seared wild salmon over fluffy quinoa, roasted asparagus, and a lemon-tahini drizzle. Omega-3s and complete protein in one balanced plate.
Total time
30m
Servings
2
Calories
480
Protein
38g
Nourish Score
90/100
Excellent choice
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Ingredients
- 2 wild salmon fillets (6 oz each)
- 1 cup cooked quinoa
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 2 tbsp tahini
- 1 lemon, juiced
- 1 clove garlic, minced
- Sea salt & cracked pepper
Yields 2 servings
How to make it
- 1
Preheat oven to 400°F.
- 2
Toss asparagus with 1 tbsp olive oil, salt and pepper. Roast 12 minutes.
- 3
Season salmon with salt and pepper. Heat remaining olive oil in a skillet over medium-high.
- 4
Sear salmon skin-side down for 4 minutes, flip and cook 3 more.
- 5
Whisk tahini, lemon juice, garlic, and 2 tbsp warm water.
- 6
Plate quinoa, top with salmon and asparagus. Drizzle with tahini sauce.
Per serving
Protein
38g
Carbs
36g
Fat
22g
Fiber
8g
