2 teaspoons canola oil
3 cloves garlic, finely chopped
1 cup cooked quinoa
3/4 cup canned diced tomatoes
1/4 teaspoon paprika
1 cup loosely packed baby spinach
2 tablespoons fresh basil, chopped
1 salmon filet (3 ounces, skin removed)
Heat oven to 425°.
In a small ovenproof skillet over medium heat, heat oil. Add garlic and cook, stirring, until
fragrant, about 1 minute. Add quinoa, tomatoes, and paprika. Season with salt and pepper.
Cook, stirring, until heated through. Add spinach and basil and stir to wilt.
Season salmon liberally with salt and pepper. Place salmon on top of quinoa mixture.
Transfer to oven and roast 8 to 12 minutes (the thicker your fillets, the longer it will take) for
medium rare, 12 to 18 minutes for well done.
Let leftovers cool completely before storing in an airtight container in the fridge.