Ingredients:
- 6 oz wild salmon
- 1 cup baby spinach
- ½ cup cucumber
- ½ cup cherry tomatoes
- 1 cup quinoa
- ½ small avocado
- 2 tbsp olive oil
- 2 tbsp black olives
- 1 tbsp red onion
- 1 tbsp vinegar
- 1 tbsp lemon juice
- Salt and black pepper
Directions:
Heat olive oil in a large pan over medium-high heat. Add salmon and sprinkle with salt and pepper. Let it sear for about 4- 5 minutes and gently flip the salmon over and let it cook for another 3 minutes. Cook quinoa as directed in the package. Chop up the tomatoes, avocado, and red onion. Then, whisk together with lemon and vinegar. Place baby spinach in a large salad bowl, then layer on the rest of the ingredients, and add salmon. Serve with quinoa. Enjoy!
