Lemon-Dill Salmon with Herbaceous Quinoa & Zucchini Ribbons

Ingredients

• 2 each Skin-on Salmon Fillets
• 1 tbsp Olive Oil
• 0.5 tsp Sea Salt
• 0.25 tsp Black Pepper
• 0.5 cup Dry Quinoa
• 1 cup Low FODMAP Vegetable Broth
• 1 whole Lemon
• 2 tbsp Fresh Dill
• 2 tbsp Fresh Chives
• 1 medium Zucchini
• 0.5 medium Red Bell Pepper
• 1 tbsp Garlic-Infused Olive Oil
• 2 cups Baby Spinach

Instructions

1. Cook the Quinoa: In a small saucepan, combine rinsed quinoa and Low FODMAP vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare Vegetables: While quinoa cooks, use a vegetable peeler to create long, thin ribbons from the zucchini, avoiding the seedy core. Finely dice the red bell pepper.
3. Sauté Vegetables: Heat the garlic-infused olive oil in a large skillet over medium heat. Add the diced red bell pepper and cook for 3-4 minutes until slightly softened. Add the zucchini ribbons and cook for another 2-3 minutes, just until tender-crisp. Stir in the baby spinach and cook until wilted, about 1 minute. Season lightly with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Remove from skillet and set aside.
4. Season Salmon: Pat salmon fillets very dry with paper towels (this is key for crispy skin). Season both sides generously with the remaining 1/4 teaspoon sea salt and 1/8 teaspoon black pepper.
5. Sear Salmon: Heat the regular olive oil in the same large skillet over medium-high heat until shimmering. Carefully place salmon fillets skin-side down in the hot skillet. Cook for 5-7 minutes, pressing gently with a spatula to ensure full contact with the pan, until the skin is golden brown and crispy. Flip the salmon and cook for another 3-5 minutes, or until cooked through to your desired doneness. Remove from skillet.
6. Finish Quinoa: To the fluffed quinoa, add the lemon zest, half of the lemon juice (about 1.5 tbsp), chopped dill, and chives. Gently fold in the sautéed vegetables. Taste and adjust seasoning with additional lemon juice, salt, or pepper if needed.
7. Plate and Serve: Divide the herbaceous quinoa and vegetable mixture between two plates. Top each with a seared salmon fillet. Serve immediately.

Nutrition (per serving)