Salmon with Quinoa and Mixed Vegetables

Ingredients

• Salmon fillet 5 oz
• Quinoa (cooked) 1.5 cups
• Mixed vegetables (carrots, peas, corn) 1.5 cups
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste
• Lemon wedge 1 piece

Method

1. Prepare the quinoa. If you do not have cooked quinoa ready, rinse 1/2 cup of dry quinoa under cold water using a fine mesh sieve. Then, combine it with 1 cup of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
   Tip: Rinsing quinoa removes its natural bitter coating called saponin.
2. Prepare the vegetables. If using frozen mixed vegetables, rinse them under warm water to thaw quickly and drain well. If fresh, wash and chop carrots into small pieces if needed. Set aside 1.5 cups of mixed vegetables.
   Tip: Cut vegetables into small, uniform pieces to cook evenly.
3. Cook the salmon. Heat half the olive oil (1/2 tbsp) in a non-stick skillet over medium heat. Pat the salmon dry with paper towels and season both sides with salt and black pepper. Place the salmon fillet skin-side down in the skillet. Cook for about 4-5 minutes without moving it, until the skin is crispy and the salmon is cooked halfway up the sides. Flip the salmon carefully and cook for another 3-4 minutes until the salmon is cooked through but still moist inside.
   Tip: Use a spatula to gently flip the salmon to avoid breaking it.
4. Cook the mixed vegetables. In a separate skillet or the same pan after removing salmon, heat the remaining 1/2 tbsp olive oil over medium heat. Add the mixed vegetables and sauté for 5-7 minutes, stirring occasionally, until they are tender but still crisp. Season with a pinch of salt and pepper.
   Tip: Do not overcook vegetables to keep their nutrients and color vibrant.
5. Combine and serve. Place the cooked quinoa on a plate, arrange the sautéed mixed vegetables on one side, and place the cooked salmon fillet on top or beside the quinoa. Optionally, squeeze a lemon wedge over the salmon for a fresh burst of flavor.
   Tip: Serve immediately for the best taste and texture.

Pro tips

• If you want to save time, cook quinoa in advance and store it in the fridge for up to 3 days.
• Use a fish spatula if available to flip salmon easily without breaking it.