Salmon fillet: 100g (3.5 oz), Kale: 80g (2 cups, chopped), Quinoa: 50g (1/4 cup, dry weight), Cherry tomatoes: 80g (1/2 cup, halved), Lemon: 30g (2 slices + 1 tsp juice), Garlic: 6g (2 cloves, minced), Olive oil: 10ml (2 tsp), Fresh dill: 5g (1 tsp, chopped), Red pepper flakes: 1g (1/4 tsp), Salt: to taste, Black pepper: to taste
1. Cook 50g quinoa according to package instructions. In a skillet, heat 5ml olive oil over medium heat. 2. Add 6g minced garlic and 80g chopped kale, sauté for 2-3 minutes until kale is wilted. 3. Add 80g halved cherry tomatoes and cook for 1-2 minutes. Season with a pinch of salt and black pepper. Remove from the skillet and set aside. 4. Wipe the skillet, add 5ml olive oil, and heat over medium-high. Add 100g salmon fillet (skinless or skin-on as preferred), and cook for 2-3 minutes per side, until just cooked through. 5. In the last minute, add 30g lemon (2 slices + 1 tsp juice), 5g chopped fresh dill, 1g red pepper flakes, and a pinch of salt and black pepper. 6. Serve the cooked quinoa in a bowl, top with sautéed kale and tomatoes, and flake the salmon over the top. 7. Drizzle with any pan juices. 8. Season with salt and black pepper to taste at the end.
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