Lemon Garlic Salmon with Coconut Quinoa and Mixed Greens

Directions

• Preheat your oven to 400°F (200°C).
• Place the salmon fillets on a baking sheet lined with parchment paper. 
• In a small bowl, mix together olive oil, minced garlic, minced black garlic, lemon zest, lemon juice, salt, and pepper. 
• Brush the garlic-lemon mixture over the salmon fillets. 
• Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. 
• Rinse the quinoa under cold water. 
• In a saucepan, combine quinoa, canned coconut milk, water, and a pinch of salt. 
• Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. 
• In a large mixing bowl, combine mixed greens, thinly sliced cucumber, cherry tomatoes, and shredded carrots. 
• Toss the salad with a drizzle of olive oil, lemon juice, salt, and pepper to taste. 
• Divide the coconut quinoa between two plates and place a cooked salmon fillet on top of each plate.
• Serve alongside the mixed greens salad. Garnish with toasted coconut flakes and enjoy!

Note

The following nutrients are covered in this
recipe:

• Fiber. 
• Vitamins: B1, B2, B3, B5, B6, B9, B12, C, D, and E. 
• Minerals: Magnesium, Selenium, and Zinc