Ingredients: 1 bundle Spinach 1.5 oz Quinoa 1 Pinch Salt 1 Pinch Black pepper 0.5 fl oz Balsamic vinegar 6 oz Salmon fillet 0.5 fl oz Light balsamic vinaigrette
Preparation: Boil the quinoa. Season salmon with salt and pepper. Put small nonstick frying pan over medium-high heat. Add salmon. Cook until desired temperature, about 2–3 minutes per side (turn down heat if it’s over browning before desired temperature is reached; the fish should be slightly translucent in center). Serve with spinach and a balsamic vinaigrette. Enjoy!
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