Wild caught salmon recipe from Topline Foods, great clean dish for your family.
2 – 6 oz Topline Foods Wild Caught Salmon Filet
Salt and pepper
1/2 tsp Extra Virgin Olive Oil
1/2 cup Quinoa, dry
10 oz package frozen Organic Spinach, thawed and drained
1 small clove of garlic, minced
1/2 medium size lemon
Rub salmon with a teaspoon of olive oil and season with salt and pepper. Preheat the oven to 400 degrees. Place salmon on a foil lined baking sheet and place in the oven for about 10 minutes, until cooked to your desired doneness.
Cook quinoa according to package directions. For additional flavor, you can cook the quinoa in reduced sodium chicken or vegetable stock. Salt and pepper to taste.
Saute organic spinach in 1/2 tsp extra virgin olive oil and 1/4 tsp minced garlic. For extra kick you can add a pinch of red pepper flakes.
Sprinkle wild caught salmon with some lemon juice. Serve with a side of quinoa and spinach.
Makes 2 delicious servings.
Topline Foods delivers restaurant quality wild caught seafood and more straight to your door in Arizona, New Mexico, Southern California including Los Angeles, Orange County and San Diego as well as Las Vegas and Salt Lake City!
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