For 1 serving
INGREDIENTS FOR SALMON
1 salmon fillet* (1/4 pound)
1 tbsp dijon mustard
1 tbsp whole grain mustard
2 tbsp fresh dill
Preheat oven to 375 degrees F.
Wash and pat dry salmon fillet.
Mix together dijon and whole grain mustards.
Spray baking dish with oil. Place salmon in baking dish. Rub mustard over the top and pat on the fresh chopped dill.
Once oven is heated, cook salmon for 12–15 mins depending on thickness.
*I always prefer the fattier cuts of salmon. The more fat, the more tender the fish will be.
INGREDIENTS FOR QUINOA & GARBANZO BEANS:
1/2 c quinoa
1 c water
1/2 c canned garbanzo beans
2 tbsp fresh dill
1 tbsp olive oil
1 tbsp lemon juice
1 tsp capers
pinch of red pepper flakes
pinch each of salt and pepper
Place quinoa and water in a saucepan and bring to a boil. Reduce to simmer; cover and cook until water is absorbed, about 7–10 mins.
When done, the grain will be soft and translucent.
Set quinoa aside to cool.
Meanwhile rinse and dry garbanzo beans.
Finely chop fresh dill.
Mix together quinoa, garbanzo beans, dill, olive oil, lemon juice, capers, red pepper flakes, salt and pepper.
INGREDIENTS FOR DINO KALE:
1 c dino kale
1 tsp olive oil
1 tsp red wine vinegar
1 tsp lemon juice
pinch of red pepper flakes
pinch of salt
Rise and finely chop dino kale; set aside.
Heat sauté pan and drizzle with olive oil.
Once hot, add chopped kale, sprinkle salt and red pepper flakes over the top and mix together.
Cook for 3–4 minutes until kale is wilted and dark green.
Add red wine vinegar and lemon juice. Mix together and cook for another 30 seconds.