Salmon & Quinoa protein bowl.

No matter the season, fish is always the easiest thing to make, not to mention the easiest thing to defrost. So, for that reason it's often what I prefer to make--that and also because I'm half Caribbean, so it's only natural that I live for seafood! Surprisingly, my five year old loves any fish recipe I make and I think that has a lot to do with making it a bit crispier on the outside so it's like chicken. So, my advice to any of you mom's that are having trouble getting your kids to eat seafood is to keep that idea in mind. Anyway, this is a really easy one so I hope you will give this one a try and let me know how it goes.

Recipe and photo courtesy of Saida Munroe.

Ingredients  

Simply Balanced salmon fillet

lemon

old bay seasoning  

baby spinach  

baby bella mushrooms  

cayenne/red pepper

quinoa 

Recipe 

Open fillets from plastic packaging and rinse with water and pat dry with paper towel. Turn skillet on to medium heat and pour in 3 tablespoons of olive oil. Cut lemon in half and squeeze one half of lemon juice onto salmon. Sprinkle half teaspoon of old Bay seasoning to both sides of salmon. Cook on the stove top for 3 to 5 minutes or until fully cooked {Salmon fillet should be fully seared and partially blackened on both sides}. Add desired amount of spinach and mushrooms, cover with a lid and reduce heat to simmer.  Sprinkle a light amount of cayenne/red pepper. Cook for about 1-2 minutes. In a separate saucepan, cook quinoa as directed. You can layer your meal in a bowl starting with the quinoa first, then spinach + mushrooms and salmon on top as I've done{pictured}, but really it's up to you and your preferred order of eating. Enjoy!

                             xo. Saida

Recipe and photo courtesy of Saida Munroe.