Lemon & Garlic Salmon + Quinoa
PreHeat oven to 375
Line baking sheet with foil, lightly coated with EVOO spray.
Season 3oz salmon with low sodium lemon garlic seasoning, a dash of salt/pepper to taste, and dress with freshly sliced lemons. Place on one side of baking sheet.
Halve the brussel sprouts and roughly chop the squash, throw these all onto the same pan and season with salt and pepper.
Roast everything in the oven for roughly 20-25 minutes, until the veggies are tender and salmon is glowing like the sunset (????) and flaky.
In the meantime, prepare quinoa according to package instructions (extra yum if you spice it up with garlic). Once cooked, mix in the raw kale and portion out.
Mix one serving (30g) trader joes tahini with 0.5-1tsp minced garlic, freshly squeezed lemon to taste, and a little salt/pepper if needed (I only needed pepper). Drizzle that yumminess all up on that plate!
Macros: 28gP // 19gF // 48gC
Submitted by Jessie’s Girl: Heather Dahlenburg